2 (16 ounce) cans whole sliced tomatoes, drained
1 cup ricotta cheese
2 tablespoons unsalted butter
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried basil
2 teaspoons dried marjoram
1 teaspoon dried dill weed
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon salt
1 tablespoon dried marjoram
8 ounces shredded mozzarella cheese
In a mixing bowl, combine tomatoes, ricotta cheese, butter, garlic, oregano, basil, basil, marjoram, dill weed, mozzarella cheese and salt. Mix well and transfer to a separate bowl. Cover and refrigerate for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Arrange pasta in a single layer in a large baking dish. Arrange peppers in the same layer; set aside. Brush tomato salsa over pasta. Garnish with cheese and spread top with remaining tomato salsa.
Bake dish in preheated oven until cheese is bubbly, about 20 minutes.