1. Bring a large pot of lightly salted water to a boil. Heat oven to 350 degrees .
2. Add rigatoni to boiling water and cook al dente, as per package directions, about 14 minutes. Add peppers during last 2 minutes. Drain and return to pot.
3. Stir in meatballs, marinara sauce and shredded cheese. Transfer to a greased 2 1/2-quart baking dish. Top with spoonfuls of ricotta.
4. Carefully cover with foil and bake at 350 degrees for 25 minutes. Uncover and continue to bake for an additional 20 minutes or until bubbly. Stir gently before serving.