Baked Ziti with Two Mozzarellas and Parmesan Cream Sauce

1 ½ pounds dried ziti pasta

4 cups tomato sauce, such as The Best Slow-Cooked Red Sauce, Rich and Hearty One-Hour Red Sauce, or The Best Fresh Tomato Sauce, divided

2 cups diced low-moisture mozzarella (about 10 ounces)

2 cups diced fresh mozzarella (about 10 ounces), divided

Kosher salt and freshly ground black pepper

2 cups heavy cream

2 ounces grated Parmiggiano-Reggiano cheese (about 1 cup)

Torn fresh basil leaves, for serving

Directions at seriouseats.com

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