Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 8 minutes. Drain and set aside.
In a mixing bowl, toss the roasted vegetables with a tablespoon of olive oil, dried oregano, salt, and pepper. Set aside.
In a saucepan, heat a tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds. You’ll smell a warm, savory aroma.
Add the cooked pasta and roasted vegetables to the saucepan, tossing together to combine and heat through for 2-3 minutes. The mixture should be warm, fragrant, and slightly coated with garlic oil.
Stir in the grated mozzarella and Parmesan cheeses, mixing until the cheeses melt into a gooey, stringy consistency. Check the seasoning and adjust with salt and pepper as needed.
Transfer the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the breadcrumbs on top and drizzle with a little olive oil for a crispy finish.
Bake in a preheated oven at 200°C (390°F) for 20-25 minutes, until bubbling around the edges and the top is golden brown and crispy. You should hear a gentle bubbling and smell toasted breadcrumbs.
Once baked, remove from the oven and let it rest for about 5 minutes. This helps the bake set and makes serving easier.
Garnish with fresh herbs if desired, then serve warm, enjoying the crispy top and cheesy, tender interior. It’s comfort food at its best!
