Combine bread crumbs, ground beef, diced onion, garlic powder, freshly grated parmesan, dried Italian seasoning and salt and pepper in a large bowl.

Add beaten egg and using your hands, combine with meatball mixture until fully incorporated. Scoop out mixture with a medium 1.5 inch scooper and roll into balls.

Place meatballs in a skillet with olive oil on medium high heat. Brown on both sides (about 3 minutes), then remove with a slotted spoon and keep warm until time to assemble ziti.

Cook the pasta per the package directions in quarts of salted water until it is al dente.

Drain cooked ziti and place in a large bowl covered with plastic wrap until ready to assemble.

Mix half of the shredded parmesan cheese, ricotta cheese, and Italian seasoning together in a large bowl with a beaten egg.

Preheat oven to 350 degrees.

In a large 13-inch baking dish or aluminum pan, add a little sauce on the bottom to keep pasta from sticking.

Alternate layers of ziti noodles, sauce, mozzarella cheese, then cheese mixture.

Repeat until you almost reach the top of the pan. Leave 1 inch for meatballs.

Transfer meatballs on top of cheese and press down into noodles. Drizzle with sauce. Shake a little dried Italian seasoning on top.

Sprinkle entire dish with the other half of the shredded parmesan cheese.

Bake pasta and meatballs in the oven for 45 minutes until golden brown and cheese is melted.