Baked Rigatoni With Meatballs and Peppers

Name: 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; 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