Heat a large Dutch oven over high head and drizzle with olive oil. Once hot, add the sausage and cook until browned.

Once browned, add the garlic, fennel seeds, coriander, and pepper flakes. Cook until fragrant (about 2 minutes). Then add the crushed tomatoes. Bring to a simmer, and cook on low for 40 minutes.

About 10 minutes before the sauce is done, add the basil and fresh oregano (as much as your heart desires - I prefer about 4-5 sprigs of basil and 2-3 sprigs of oregano)

While the sauce is cooking mix together the ricotta, the 3 thinly sliced basil leaves, 1/4 cup of pecorino, and a few cracks of black pepper. Then set aside in the fridge.

Cook the pasta until al dente (about 3 minutes prior to package instructions). Once done, drain and set aside in a large bowl (saving some pasta water on the side)

Once the sauce is done cooking, add a few ladles of sauce to the pasta bowl, along with half the ricotta (save some sauce for the next step). Mix until fully incorporated. At this point, you want the pasta to be over sauced as the sauce will thicken as it bakes - if the pasta seems to dry, add a little pasta water.

Begin layering the Pasta al Forno. In a large baking dish, add a light layer of sauce, followed by half the pasta. Top the pasta with the remaining ricotta, about 1/2 the fresh and dried mozzarella, and a sprinkle of pecorino. Then add the remaining pasta. Finally top with the rest of the fresh and dried mozzarella, a sprinkle of pecorino, and a little more sauce. Cover and set aside in the fridge until you're ready to bake.

Right before baking, drizzle with Extra Virgin Olive Oil. Then bake at 375º for 30-40 minutes (uncovered), until the sauce is bubbly and the pasta/cheese is crispy on the edges. The baking dish may overflow, so I always place the baking dish on top of a baking try.