Lightly grease an ovenproof dish. Stir the red peppers and basil into the tomato sauce. Mix together the goats’ cheese, mascarpone and milk and season to taste.
Pour one-quarter of the tomato sauce in the ovenproof dish, then top with one-third of the goats’ cheese mixture. Arrange a layer of pasta sheets on top. Repeat the layers until you have 3 layers of pasta, then spread the remaining tomato sauce on top.
Spoon the ricotta over the sauce and scatter over the Parmesan. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until the pasta is tender.