Baked Beefy Tomato Rigatoni

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1 tablespoon olive oil

1 large onion, chopped

1 can (28 ounces) crushed tomatoes

2 cups shredded leftover rump roast

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

1 pound rigatoni pasta, cooked

1 cup shredded provolone cheese

2 cups shredded mozzarella cheese

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