Cheesy Fennel and Sopressata Baked Ziti with Pecorino

Name: Cheesy Fennel and Sopressata Baked Ziti with Pecorino
Ingredients: 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