Preheat oven to 375°F. Spray an 8X8 inch baking dish with cooking spray. Cook pasta as directed on package; drain and set aside.

Mince garlic and dice onion and red pepper. Heat oil in a large skillet over medium heat. Sauté garlic, peppers and onions for 3-5 minutes. Stir pasta sauce, basil, oregano, salt and pepper into onion mixture. Cover and reduce heat to low. Simmer for 5-7 minutes, stirring occasionally. Remove sauce from stove and stir in cooked pasta.

Shred the mozzarella. In a small bowl, combine the ricotta and 1 cup shredded cheese.

Spoon half the pasta into the baking dish and top with half of the ricotta mixture. Repeat with remaining pasta and ricotta. Top with remaining 1/2 cup of mozzarella and bake uncovered for 18-20 minutes.

Serve with cubed mango on the side.