This dish ends up being similar to lasagna (but easier, since you just throw it all together before baking) if you use a pasta shape I just recently discovered called Tacconi, the similar Rombi, or just break up some lasagna noodles into approx. 2-3 inch pieces. But you can just as easily use rigatoni or orecchiette or any other short chunky pasta shape.
1/2 lb. pasta: tacconi, broken lasagna noodles, rigatoni, etc.
2-3 large red, yellow or orange bell peppers (pref. a combination), sliced
About 5 cups greens (chard, kale, collard, turnip, mustard, spinach, etc., or a combination) cleaned and chopped
About 6 large cloves garlic, finely chopped
1 15 oz. container ricotta cheese
About 1 cup grated parmesan, pecorino or asiago cheese
Olive Oil
Salt and pepper
Bread crumbs (optional)
Crushed red pepper flakes (optional)
1 small can (15 or 16 oz) diced tomatoes with basil (or regular diced tomatoes), drained (optional)
Heat a few tablespoons olive oil in a large skillet or soup pot (it will need to be big enough to hold the greens, which are bulky when uncooked), add the peppers and cook until peppers are quite tender, about 15 minutes.
Add garlic, and stir, cooking a minute or two more. You could also add a pinch of dried herbs, if you like, and/or some crushed red pepper. Then add the greens – if they don’t all fit in the skillet at once you can add them in batches, adding more once the earlier batch wilts enough to make room. Cook until greens are wilted and tender but still bright green (time will vary considerably depending on the sort of greens you’re using). Let peppers and greens mixture cool somewhat.
Meanwhile, bring a large pot of water to a boil, add salt and cook pasta, subtracting 4-5 minutes from the package directions for cooking time. Drain pasta, reserving about a cup of the pasta cooking water. Heat oven to 375.
Mix ricotta cheese, about 3/4 of the parmesan cheese, and the drained tomatoes (if using) in with the greens/peppers mixture. Add salt and fresh black pepper and then toss the cheese mixture with the pasta. You’ll then probably want to add some of the pasta water to loosen things up – when baked the pasta will soak up liquid and will probably get dry without some moisture added, so you want the mixture to be wet (but not soupy).
Oil a casserole dish with olive oil, transfer pasta to this dish, and top with remaining parmesan.
If you like, toast about 1/2 cup bread crumbs in some olive oil in a small skillet, and sprinkle these over the top.
Bake covered at 375 for about 15 minutes, then remove cover and bake another 10 minutes or more until the top is slightly brown.

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