In a large skillet over medium heat, heat the olive oil.
Add ground meat, diced onions and garlic.
Break up meat as it cooks, and continue until until all meat is browned.
Drain off most of the excess fat.
Add the marinara sauce, tomatoes, spices, salt and pepper.
Stir and simmer for 30 minutes.
Bring a large pot of water to a boil and cook the pasta until al dente.
Drain the pasta and rinse under cool water.
Preheat the oven to 375 degrees F.
Reserve 1/2 cup mozzarella for later.
In a bowl, mix remaining mozzarella, the ricotta, parsley and eggs.
Stir until just combined.
Spread 1/3 of tomato sauce mixture on bottom of pan.
Spread 1/2 of the pasta over sauce.
Spread 1/2 egg and cheese mixture over pasta.
Spread 1/3 of tomato sauce mixture over cheese mixture.
Spread remaining pasta over sauce.
Spread remaining egg and cheese mixture over pasta.
Spread remaining tomato sauce mixture over cheese mixture.
Sprinkle top with reserved mozzarella cheese.
Bake 20 minutes until bubbling.
Garnish with parsley.