Preheat the oven to 375°F (190°C) and spray a 4-quart baking dish with nonstick cooking spray. Combine mozzarella and Italian blend cheese in a bowl and refrigerate.

Cook ziti in a large pot with boiling salted water until al dente, about 11 minutes. Drain the cooked pasta.

Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add Italian sausage, sprinkle with baking soda, and cook with diced onion and garlic, breaking up large pieces for 5–7 minutes until browned. Discard grease.

Add lower-sodium pasta sauce, olives, fennel seeds, Italian seasoning, anchovy paste, black pepper, and crushed red pepper flakes to the sausage mixture. Simmer for 5-10 minutes to thicken and remove from heat.

Combine the drained ziti into the sauce mixture until thoroughly coated.

Spread half the ziti mixture in the prepared baking dish. Layer half of the cheese mixture on top. Add the remaining ziti mixture and top with remaining cheeses, sprinkling grated Parmesan.