Sauce: In a large pot over medium-high heat, warm the olive oil. Add the pancetta and cook until it begins to crisp, about 5 minutes. Lower the heat slightly, then stir in the chopped onion and minced garlic; sauté for another 5 minutes until softened. Add the crushed red pepper flakes and tomato paste, cooking for about 2 minutes to deepen the flavor. Pour in the tomato sauce and crushed tomatoes, season with salt, and let the sauce simmer gently for 20 to 30 minutes, stirring occasionally.

Ziti: Prepare the ziti according to the package instructions until just al dente. Drain, then combine the pasta with roughly two-thirds of the prepared sauce. Set aside the remaining 2 cups or so of sauce for layering later.

Mascarpone Mixture: In a small bowl, stir together the mascarpone cheese with the grated garlic and a pinch of salt until well blended.

Assembly: Preheat the oven to 400°F (200°C). In a 9x13-inch baking dish, spread half of the sauced pasta as the base layer. Drop spoonfuls of the mascarpone mixture evenly over the top. Sprinkle with half of the shredded mozzarella and half of the provolone. Add about 1 cup of the reserved sauce over the cheese layer. Layer the remaining sauced ziti over the top, followed by the rest of the mozzarella and provolone. Finish by spooning the last of the reserved sauce across the top to add both flavor and a finished appearance.

Bake: Place the dish in the oven and bake for 20 minutes, or until the cheese is melted and bubbling, and the entire dish is hot and irresistible. For a final flourish, top with freshly grated Parmesan, torn basil leaves, or a few grinds of black pepper before serving to take your baked ziti to superstar status.