To make the meatballs, combine the parmesan, ricotta, eggs, salt, chile flakes, pepper, and 1 teaspoon oregano in a mixing bowl. Fold the meat in until just combined. Chill overnight.
To make the sauce, heat the olive oil in a small saucepan. Add the garlic and remaining oregano and cook for 1 minute, until fragrant. Add a pinch of chile flakes and cook for 1-2 minutes.
Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper.
Preheat the oven to 320°F for the breadcrumbs. Spread the bread slices out on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast until toasted, for 12-15 minutes.
Cool the bread, then pulse in a food processor until broken down into breadcrumbs. Drizzle with more olive oil, salt and pepper to taste.
Increase the oven to 500°F for the meatballs. Form the meat mixture into 2-inch meatballs and arrange in a baking dish with sides. Roast for 8 minutes, turn the meatballs, and continue to cook until they register an internal temperature of 165°F. Add the sauce to the baking dish and continue cooking for 25 minutes.
To make the tomato sauce, heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.
To serve, place the cooked pasta in a serving dish. Top with meatballs, sauce, parmesan, breadcrumbs, parsley and basil for garnish.