In a medium Dutch oven, heat oil over medium-high heat. Add 1 cup tomatoes and garlic; cook, stirring occasionally, for 5 minutes. Add stock, salt, and pepper; bring to a boil. Stir in pasta; cover and cook, stirring occasionally, until pasta is tender, about 9 minutes.
Stir shredded mozzarella and cream into pasta mixture until cheese is melted; remove from heat. Stir in mozzarella pearls, basil, and remaining 1 cup tomatoes; cook until heated through. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/one-pot-tomato-basil-ziti-recipe/