Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Drain well and set aside. Set your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

Whisk in the flour to create a roux and cook for 1–2 minutes until lightly golden.

Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps.

Stir in the pasta sauce, basil, oregano, salt, and pepper. Cook until the sauce thickens slightly.

Add the pepperoni to the sauce.

Mix in half of the mozzarella and Parmesan cheese. Stir until melted and smooth.

Add the cooked pasta and stir until everything is evenly coated. Transfer the mixture to your prepared baking dish. Top with the remaining mozzarella and Parmesan.

Bake for 20 minutes or until the cheese is bubbly and golden.

Let it cool for a few minutes before serving. Sprinkle with extra pepperoni or herbs if you like!