Baked Pasta Porchetta Meatballs

Ingredients

• For the porchetta meatballs
• 2 pounds ground pork
• 1 1/2 cups whole-milk ricotta
• 3 garlic cloves, minced
• 2 teaspoons finely grated orange zest (from 1 large or 2 small oranges)
• 2 teaspoons fennel seed, lightly crushed or chopped
• 1 tablespoon finely chopped rosemary
• 1/2 cup finely chopped parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil, plus more for greasing pan
• For rest of dish
• 2 28-ounce cans whole tomatoes
• 8 tablespoons butter
• 1 medium fennel bulb, trimmed and sliced lengthwise into six to eight pieces
• Kosher salt, to taste
• 1 pound pasta, such as penne or medium shells
• 1 1/2 cups whole-milk ricotta
• 1 1/2 cups cubed or shredded mozzarella
• Freshly grated Parmesan cheese, for serving

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