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In a skillet over medium heat brown the hot Italian sausage and ground beef, about 7 minutes. Use a paper towel to remove the excess fat if desired.
Add the onions, garlic, and peppers and sautee for 3 minutes.
Add the rest of the meat sauce ingredients, mix. Cover and simmer on low for 30- 40 minutes. Stir occasionally.
In a large pot add water, beef bouillon, and salt. Bring to a rigorous boil.
Add the pasta and cook for 2 minutes less than the package instructions.
Remove ½ cup pasta water and set aside.
Drain the pasta and rinse with cool water.
Add the pasta and the pasta water to the meat sauce. Cover and simmer on low for 2 minutes. This method gives a rich and delicious flavor to the noodles.
In a bowl combine all the ricotta mixture ingredients. Adjust the salt to taste.
In a 9x13 casserole dish pour in ½ the pasta with the meat sauce.
Spread all of the ricotta mixture over the pasta.
Top with 25 pepperonis and ½ the Italian cheese.
Pour in the rest of the pasta and meat sauce.
Top with the remaining cheese and pepperonis.
Bake in the oven at 375 degrees F for 25-30 minutes or until the top is golden brown.
Allow it to rest for 5 minutes then serve!