Bring a large pot of salted water to a boil and cook your pasta until just al dente, about 8-10 minutes. Drain and set aside.
In a saucepan, gently warm the cream over medium heat. Add a pinch of salt, pepper, and dried oregano, stirring until the mixture just begins to steam—avoid boiling.
While the cream heats, prepare your leftover roasted vegetables by chopping them into bite-sized pieces if needed.
Combine the cooked pasta and chopped roasted vegetables in a large mixing bowl. Pour the warmed cream over and toss gently to coat everything evenly, ensuring the pasta and vegetables are well combined and coated in creamy sauce.
Transfer the mixture into your baking dish, spreading it out evenly. Sprinkle the shredded mozzarella and grated Parmesan generously over the top.
Bake uncovered in a preheated oven at 190°C (375°F) for 20-25 minutes, until the cheese is bubbling and golden brown around the edges.
Remove from the oven and let it rest for 5 minutes. This helps the layers set and makes slicing easier. The top should be crispy, with a fragrant aroma of melted cheese and roasted vegetables.
Garnish with fresh basil or thyme for a burst of herbal freshness. Serve hot with a side salad or crusty bread for a complete meal.
