Use one 12-inch Dutch oven with 24 briquettes.
International Dutch Oven Society
For filling: In a medium bowl, combine the cottage cheese, eggs, and Parmesan cheese. Set aside. In a separate bowl, combine the Swiss, mozzarella, Gruyère, and cheddar cheeses. Set aside.
Warm the Dutch oven. Spread a thin layer of sauce in the bottom. Next, place a double layer of dry noodles. Layer on a third of the sauce, a third of the pepperoni, a third of the grated cheeses, and a third of the cottage cheese mixture. Sprinkle with red pepper flakes, if using. Repeat the layers two more times.
Pour V8 juice over the top. Sprinkle with any extra grated cheese.
Place nine briquettes under the Dutch oven and 15 on its lid, in ring patterns. Bake for 60 to 90 minutes. Replace the briquettes after 1 hour, if necessary. When done, remove the lid and let rest for 5 minutes before serving.
For sauce: In a saucepan over medium heat, sauté the beef and sausage until it is no longer pink; drain. Add the remaining sauce ingredients, stir, and simmer for 20 minutes. Remove the bay leaves after simmering.
In a small bowl, combine all of the ingredients. Store in an airtight container for up to 6 months.