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PdfPreheat your oven to 200'C.
Roughly chop the peppers and add to a roasting dish with the tomatoes, garlic cloves and basil. Season with salt and pepper. Drizzle over the olive oil, toss everything together and roast for about 25 minutes until the vegetables have softened and are starting to char.
Remove from the oven and allow to cool, then blend with the ricotta until smooth.
Cook the pasta according to packet instructions, then drain (reserving a mug of pasta water).
Add the sauce to a pan and heat through, then tip in the cooked pasta, the drained beans and the parmesan. Add a splash of pasta water and stir everything together, letting it all cook for a few minutes until the parmesan has melted into the sauce and everything is heated through.
Season to taste, then serve with an extra grating of parmesan on top.