Three Cheese Baked Pasta

This one is also from a Food & Wine recipe. I'll take the time to actually type this one out...

Three Cheese Baked Pasta

1/4 c. EVOO (to quote RR)
4 red bell peppers, thinly sliced
1 large onion, thinly sliced
6 garlic cloves, 4 halved, 2 minced
salt
1 t. chipotle powder
1 28 oz. can plum tomatoes, drained & juice reserrved
3 cups fresh ricotta cheese
3/4 cups freshly grated parmesan cheese
1/2 cup shredded mozzarella
Freshly ground pepper
1 lb. penne or rigatoni pasta
1 T melted unsalted butter

1. Heat oil. Add peppers, onion, halved garlic and salt. Cover and cook over moderate heat stirring occasionally until vegetables soften, approx. 15 minutes. Add chipotle powder and simmr for 5 minuts. Add tomatoes and juices, cover and simmer over low heat for 20 minutes. Scrape the sauce into a food processor and puree. Wipe out the casserole. Strain the sauce into it and season with salt; keep warm.

2. Preheat oven to 375 degrees. Spray a 10x14 glass baking dish. In a bowl, mix ricotta with minced garlic, 1/2 c of parmesan cheese and mozzarella. Season with salt and pepper.

3. Cook pasta until al dent. Drain pasta and rturn it to th pot, then toss with 2 cups of th sauce. Spread th pasta in th baking dish, thn sprad the ricotta mixture on top and drizzl with mltd buttr. Sprinkle th rmaining 1/4 cup of parmesan cheese on top. Cover pasta with foil and bake for 25 minuts.

4. Preheat broiler. Uncover pasta and broil for 2 minutes.