Baked Rigatoni With Meatballs and Peppers

Ingredients

• 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
• + 7 more ingredients
• • 4 large sprigs basil
  • ¾ 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

1. Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs; drain.

View full recipe at SpringPad