Cheesy Fennel and Sopressata Baked Ziti with Pecorino

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Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

Pinch of crushed red pepper flakes

One 28-ounce can whole plum tomatoes, crushed by hand

One 15-ounce can whole plum tomatoes, crushed by hand

4 large sprigs basil

1 large head fennel, quartered, cored and thinly sliced

1 pound dried ziti

1/4 pound thinly sliced sopressata, cut into thin strips

3 cups shredded mozzarella

1 cup grated pecorino

1 cup fresh ricotta