Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

Using a medium bowl, combine the bread crumbs and milk; let soak for 5 minutes.

Meanwhile, add the olive oil to a medium frying pan and place over medium-high heat. Once hot, add the diced onions and cook for 6-7 minutes, or until onions begin to soften.

Transfer onions and soaked bread crumbs into a large mixing bowl. Add all of the remaining meatball ingredients (beef, pork, egg, parsley, garlic, salt, pepper, oregano, red pepper and Parmesan cheese). Mix until just combined. (Tip: Take care not to overmix or the meatball may be tough.)

Shape mixture into 12 balls and place meatballs 1” apart on prepared baking sheet.

Bake for 18-22 minutes, or until meatballs are no longer pink in the center.

Increase oven to 425°F.

Using a large, deep skillet, add olive oil and place over medium-high heat.

Once hot, add garlic and red pepper flakes; sauté, stirring often, for 1 minute.

Add wine and bring to a boil. Once boiling, continue cooking for 5 minutes, stirring occasionally.

Add tomatoes, basil, parsley, salt and sugar; stir until well combined.

Bring mixture back to a boil then reduce heat to medium-low. Let simmer, stirring occasionally, for 10 minutes.

Using a large bowl, add sauce, cooked pasta, 1½ cups mozzarella and cooked meatballs; stir until well combined.

Spray a 9”x13” casserole dish with nonstick cooking spray. Transfer pasta mixture into dish.

Top with remaining 1½ cups mozzarella, ricotta and Parmesan.