Grease a 13 x 9 x 2-inch glass or ceramic baking dish and set aside.
Boil water and add penne pasta. Cook until al dente. Drain and set aside.
Preheat oven to 350 degrees F.
Heat 1 tablespoon oil in a heavy, large Lodge Logic 5-Quart Pre-Seasoned Dutch Ovenover high heat and add the chard. Sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing chard with back of spoon to release liquid.
Heat remaining 1 tablespoon of oil in a heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes.
Mix in chard and toss to combine. Mix in half of each cheese and the breadcrumbs, then mix with the cooked pasta.
Season to taste with salt and pepper.
Spoon into prepared dish and layer sliced tomatoes over the vegetable pasta mixture.
Season the tomatoes with salt and pepper and sprinkle the remaining cheeses over. Cover with foil.
Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.