In a large pot over medium-high heat, brown the Italian sausage and ground beef in olive oil. Season with salt and pepper.

Add onions, garlic, dried oregano, dried basil, and tomato paste. Cook for 2–3 minutes until the paste begins to stick.

Meanwhile, bring a pot of water to a boil and cook the ditalini pasta until al dente. Drain and set aside.

Stir diced tomatoes and kidney beans into the meat mixture. Reduce heat to low and scrape the bottom of the pot to release flavor. Simmer and taste for seasoning.

Turn off the heat and stir in the cooked pasta along with a handful of grated cheese.

Pour half of the pasta and sauce mixture into a 9x13-inch baking dish. Top with half the ricotta, mozzarella, fontina, and Parmesan.

Repeat the layers with the remaining pasta mixture and cheese. Bake at 375°F for 30 minutes or until cheese is golden and bubbly.

Garnish with fresh parsley and serve hot.