1 kg. pasta
1/4 cup bacon
500 gr. Italian sausage, hot or sweet
250 gr. mixed mushrooms, sliced
2 cups provolone cheese, grated
1 1/2 cups Parmesan cheese, grated
1 1/2 cups Gorgonzola cheese, crumbled
1 can Italian tomatoes, drained and chopped
1 kg. ricotta
1/2 cup cream
1 onion, chopped
1 carrot, chopped
1 cup chicken broth
3 tablespoons basil
3 tablespoons parsley, chopped
Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. Drain, use a colander, and rinse under cold water. Pour a small amount of olive oil.
Cook bacon in large skillet over medium heat until brown, stirring occasionally, for 10 minutes. Drain on a paper towel. Add sausage to drippings in skillet and cook, until well browned.
Drain on a paper towel. Leave 3 tablespoons drippings in the skillet and add carrot, onion, mushrooms, basil and parsley. Season with salt and pepper and cook until onion is tender and mushrooms are brown.
Preheat oven to 200 degrees C. Meantime, place ricotta in a large bowl, whisk in cream gradually, and stir in broth. Add pasta, bacon, sausage, onion mixture, provolone, Gorgonzola, tomatoes, 1 cup Parmesan cheese, season with salt and pepper and stir well.
Grease a large baking pan well with butter, place mixture and sprinkle with remaining Parmesan cheese. Cover and bake for 35 minutes. Uncover and bake for additional 20 minutes, or until golden brown.