Preheat oven to 400°F. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions. Drain and set aside.

In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles, until browned and cooked through. Drain excess grease if needed.

Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds.

Pour in both cans of Red Gold Crushed Tomatoes. Add the Italian seasoning, red pepper flakes, salt and black pepper. Stir to combine and simmer for 5 minutes.

Add the meat sauce to the cooked pasta and toss until evenly coated. Stir in half the mozzarella, half the pepperoni and half the Parmesan until combined.

Spread half of the pasta mixture into a greased 9x13-inch baking dish. Sprinkle with some of the remaining mozzarella, pepperoni and Parmesan. Add the remaining pasta mixture, then finish with the rest of the mozzarella, pepperoni and Parmesan. Layer it like a lasagna!

Bake uncovered for 10-15 minutes, until the cheese is melted and bubbly.

Drizzle with hot honey, garnish with fresh parsley and serve with extra hot honey on the side.