Baked Ziti Provencal

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Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

1/4 teaspoon crushed red pepper flakes

One 28-ounce can plum tomatoes, crushed by hand

One 15-ounce can plum tomatoes, crushed by hand

1 sprig fresh basil, plus 2 tablespoons chopped fresh basil leaves

1 cup fresh ricotta

1 pound dried ziti

10 ounces jarred or frozen artichoke hearts (thawed)

1 cup sliced jarred roasted red peppers

1/2 cup pitted nicoise or Kalamata olives, coarsely chopped

1 1/2 cups shredded mozzarella

1 cup grated Parmesan or ricotta salata

1 1/2 cups shredded provolone