Preheat the oven to 350°F. Spray a 13x9 inch dish with cooking spray and set aside.
On the stove top cook the penne pasta in salted water per the directions until al dente. Drain well then add to a large mixing bowl.
Heat 2 Tbsp of olive oil in a large pot over medium-high heat. Add onion, pepper flakes, salt and black pepper to taste.
Add ground beef and Italian sausage to onions. Cook over medium-high until no pink remains. Drain excess fat from the pot.
Add the minced garlic, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes. Add the marinara sauce. Simmer on low for 5-10 minutes. Remove from heat, mix in 2 Tbsp parsley.
Reserve 1 cup prepared sauce and pour the rest over the pasta. Stir until well combined.
In a small bowl whisk together ricotta and egg. Add to pasta with 1 cup of shredded Italian cheese.
Pour 1/2 of the pasta mixture into the prepared baking dish. Arrange 9 slices of cheese over pasta.
Pour remaining pasta over cheese slices. Drizzle the top with the reserved 1 cup sauce. Spread evenly.
Place into the oven and bake for 30 minutes. Sprinkle the remaining shredded cheese and Parmesan cheese on top. Continue to bake for another 15 minutes until the cheese has melted and the sauce is bubbly.
Serve immediately garnished with reserved parsley.