Baked Rigatoni With Meatballs And Peppers

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Kosher salt

1 pound rigatoni

2 tablespoons extra-virigin olive oil, plus more for brushing

4 cloves garlic, sliced

Pinch of red pepper flakes

1 28-ounce can plum tomatoes

1 15-ounce can plum tomatoes

4 large sprigs basil

3/4 pound pancetta, diced and browned

1 cup meatballs, cooked and quartered

1 cup sliced roasted red peppers

1 cup chopped black or green pitted olives

3 cups shredded mild provolone cheese

1 cup freshly grated ricotta salata

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