1medium red bell pepperseeded and cut into 3/4-inch pieces
1medium green bell pepperseeded and cut into 3/4-inch pieces
Salt and freshly ground black pepper
1/4cupgrated parmesan cheese
1cupshredded mozzarella cheesedivided
Preheat the oven to 375°F and put a pot of salted water on to boil for the pasta.
Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the sausage and sauté until lightly browned, breaking the meat up into small pieces with a spatula as it cooks.
Reduce the heat to medium, add the onion and continue cooking until softened, 2 minutes. Add the garlic and bell peppers, combine well and continue cooking, stirring often, until the peppers are crisp-tender, 3 to 4 minutes longer.
Stir in the diced tomatoes and tomato paste and season to taste with salt and pepper. Reduce the heat to medium-low.
Combine the ricotta, parmesan, cream and 1/2 cup of the mozzarella cheese in a small bowl and set aside.
Cook and drain the pasta according to package directions. Add the pasta to the sausage mixture and combine. Stir in the ricotta mixture and combine thoroughly.
Bake uncovered for 20 minutes, then top with the remaining 1/2 cup of mozzarella cheese. Return to the oven for 5 to 7 minutes or until the cheese is melted and bubbly.