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1
Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves.
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2
Wrap the bottom half in foil and roast until very soft, about 20 minutes.
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3
Meanwhile, remove the skins from the top half and chop the garlic.
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4
Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat.
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5
Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes.
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6
Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes.
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7
Add the tomato paste and 1 teaspoon salt.
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8
Cook, stirring, until the vegetables are tender, about 3 more minutes.
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9
Add the tomatoes and 4 cups water; stir.
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10
Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
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11
Meanwhile, bring a large pot of salted water to a boil.
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12
Add the pasta and cook as the label directs.
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13
Drain, rinse under cold water and set aside.
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14
Pulse the focaccia in a food processor to make coarse crumbs.
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15
Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined.
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16
Set the breadcrumbs aside.
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17
Lightly brush a 9-by-13-inch baking dish with olive oil.
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18
Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss.
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19
Transfer to the prepared baking dish.
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20
Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
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21
Cover the dish loosely with foil and bake 30 minutes.
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22
Uncover and continue baking until golden and bubbling, about 15 more minutes.
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23
Let rest 10 minutes before serving.
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24
Photograph by Justin Walker
