Baked Rigatoni With Meatballs And Peppers

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Details

14 Ingredients

• Kosher salt
• 1 lb rigatoni
• 2 Tbsps extra-virigin olive oil, plus more for brushing
• 4 cloves garlic, sliced
• Pinch of red pepper flakes
• 1 28-oz can plum tomatoes
• 1 15-oz can plum tomatoes
• 4 large sprigs basil
• 3/4 lb 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