Boil a large pot of water. Add a dash of salt. Cook pasta al denta, about 8 minutes. Drain pasta. Toss in large bowl with olive oil and red pepper flakes. Set aside.
Melt butter in large saucepan. Brown onions over medium heat, about 5 minutes. Brown garlic. Add ground beef. Add cumin, black pepper, oregano, and salt, and stir until beef is browned. Add spaghetti sauce. Mix well, reduce heat and simmer for 15 minutes,
Preheat oven to 350 degrees. Rub inside of 9-inch x 13-inch x 2-inch baking tray with a clove of garlic. Line tray as follows: 1/2 of the ziti, Provolone cheese, sour cream (evenly spaced clumps is fine), goat cheese, 1/2 of suace mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Cover top evenly with Parmesan cheese. Bake for 30-35 minutes at 350 degrees, or until top cheese is melted.
The quality of spaghetti sauce used here will have a significant impact on the taste of the finished dish. Use a pasta sauce that you know and like; do not worry about using a sauce that "seems authentic". By all means substitute a home-made sauce if you have the inclination.
The pasta can easily be boiled while preparing the meat sauce. Tossing the pasta in the olive oil prevents sticking, so the pasta can even be prepared in advance.
Enjoy this dish with a pinot noir.