Cook the pasta to al dente and drain well.

Preheat the oven to 400 degrees.

In a skillet over medium heat, melt the butter.

Add in the garlic, and saute for 30 seconds.

Stir in the flour, and stir until a brown roux is formed.

Pour in the milk and heavy whipping cream.

Mix in the oregano basil, pasta sauce, and salt and pepper to taste until the sauce has thickened.

Add in ½ the mozzarella and parmesan cheese. Stir to combine.

Stir in the pepperoni and pasta, and toss to coat well.

Spread the mixture into a 9x13 baking dish, and top with the remaining mozzarella and parmesan cheeses.

Bake for 20 minutes, or until the cheese is fully melted.