In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Stir in canned tomatoes, garlic, basil and oregano; add crushed red pepper, if desired. Cover and cook 2 minutes. Stir in cheese spread and ricotta, reduce heat to medium and cook uncovered until melted, stirring frequently. Stir in fresh tomatoes, if desired. Serve hot with toasted baguette slices.