Bring at least four quarts of water to a boil in a large pot. Add the ziti and salt to taste.

Cook, stirring frequently, until the ziti is al dente, tender yet firm to the bite.

Meanwhile, remove the meats, including the meatballs, from the sauce. Set the pork, veal, and sausage aside for the second course, or for another meal.

Drain the ziti and put it in a large bowl. Toss it with about three cups of the sauce and half the grated cheese. Stir in the meatballs.

Preheat oven to 350°F

Spoon half of the ziti into a baking dish. Spread the ricotta on top and sprinkle mozzerella and half of the remaining grated cheese. Pour 1 cup of the sauce. Top with remaining ziti and another cup of sauce. Sprinkle with grated cheese. Cover dish with foil.

Bake ziti for 45 minutes. Uncover and bake for 15 to 30 minutes more.