Preheat oven to 350°F. Coat a meatloaf baking dish with cooking spray. Set aside.
Cook ziti pasta per package directions. Drain, reserving 1/2 cup cooking liquid. Set aside.
In a large skillet over medium-high heat add the oil and sauté the garlic. Add the sausage meat and brown, breaking it up with spoon to crumble. Sprinkle in the herbs, marinara sauce and reserved cooking liquid. Cook for 10 minutes on low. You now have a Bolognese, which is a meat-based sauce (See Note 1).
In a small bowl whisk the two eggs. Set aside.
In a large bowl, toss the cooked ziti with 2 cups of bolognese sauce and 1/2 cup of Parmesan. Save remaining bolognese sauce for plating.
Place half the ziti in a prepared meatloaf baking dish. Add a layer of the mozzarella cheese. Top with the rest of the ziti. Pour the beaten eggs over all and gently tap meatloaf pan on counter to distribute egg and help ziti to settle. Layer 4 slices of provolone on top and sprinkle with parmesan cheese. Bake for 35 minutes, cheese should be golden brown.
Let it cool in the refrigerator, preferably overnight. Using a kitchen knife, slice the baked ziti into 6 slab-sized servings.
Gently press remaining finely grated parmesan cheese on each side of the the ziti slab. Heat oil in a skillet on medium high and carefully place the cheese encrusted ziti slab into the hot skillet. Cook it on each side, the cheese will start to melt and form a beautiful golden crunchy crust.
Serve on a plate with remaining bolognese sauce topped with a spoonful of ricotta and fresh chopped Italian parsley.