Coarsely chop the onion, red and green peppers. Clean stem and fine chop the spinach. Chop mushrooms. Cook ziti and drain. Heat 1 tbs of oil over medium heat saute the peppers about 5 minutes remove peppers with slotted spoon and set aside. Put in the rest of the oil and saute onions about 5 minutes. Add garlic and mushrooms and saute 2 more minutes. Break up the tomatoes with fork and add with the tomato sauce, wine, basil, salt, black pepper, and oregano. Bring to boil. Lower heat and cook uncovered about 20 minutes. Add spinach and corn cooking until spinach wilts. Preheat oven 375 degrees. Coat 2 1/2 quart casserole dish with oil spray. Combine ziti, tomato mixture, ricotta, and 2/3rds of peppers in large bowl then spoon into casserole dish. Sprinkle evenly with parmesan. Bake 25 minutes and garnish with rest of peppers after removal. Can substitute chopped brocolli for the fresh spinach (use frozen to make faster)