Heat 4 tablespoons of the olive oil in a large Dutch oven over medium-high. Add mushrooms, and cook, stirring occasionally, until moisture has evaporated and mushrooms are golden brown, about 10 minutes. Add fennel, onion, garlic, salt, and pepper; cook, stirring often, until vegetables are almost tender, about 6 minutes.

Add tomato paste, and cook, stirring constantly, 1 minute. Add wine, and cook, stirring to release browned bits from bottom of Dutch oven, 1 to 2 minutes. Add crushed tomatoes, diced tomatoes, and Parmesan rind; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until sauce thickens, about 20 minutes.

Meanwhile, cook pasta according to package directions; drain and keep warm.

Heat remaining 1 tablespoon oil in a small skillet over medium-high. Add panko, and cook, stirring often, until golden and toasted. Transfer to a bowl, and cool completely, about 10 minutes. Stir in shredded Parmesan and 2 tablespoons of the mixed herbs.

Remove and discard Parmesan rind. Stir remaining 1⁄4 cup mixed herbs into sauce. Divide ziti among serving bowls; top with sauce, and sprinkle with toasted panko.