Place the peppers in a heatproof colander, lower into a large kettle of boiling water, and cook, uncovered, for 5 minutes.
Raise the colander to allow the peppers to drain, then transfer the peppers to paper toweling or place the peppers in a vegetable steamer, cover, and steam for 8 minutes, then drain them on paper toweling.
Return the water in the kettle to a boil, add the penne, and cook according to package directions.
Meanwhile, heat the oil in a 12-inch skillet over moderately high heat for 1 minute.
Add the onion, drained peppers, oregano, basil, salt, and black pepper, and saute, stirring occasionally, for 5 minutes or until the onion is limp.
Add the garlic and saute, stirring occasionally, 2 minutes more.
Drain the penne and return to the kettle.
Add the mozzarella cheese, toss lightly, and cover for 1 minute, so that the cheese melts and coats the penne.
Add the skillet mixture to the pasta and toss lightly.
Sprinkle with the Parmesan cheese.