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Heat your oven to 200C fan-forced (220C conventional). Toss the vegetables in the olive oil and season very well with salt and pepper. Place a piece of baking paper on a large baking sheet and put the vegetables on top. Cook for 75 minutes until the vegetables are roasted and lightly charred. Remove from the oven. (See note.)
While the vegetables are cooking, heat a small saucepan over medium heat and add 1 tablespoon of olive oil. Fry the garlic briefly until fragrant, then add the passata and oregano. Cover and simmer for 10 minutes.
Whisk the ricotta and thickened cream together until smooth.
Boil a large pot of water, season well with salt and cook the penne according to the packet directions but start checking it two minutes before the recommended cooking time has finished. Keep the pasta slightly firm, but there’s no need to undercook it for a baked pasta dish
Drain the pasta, reserving ¼ cup of pasta water. Return the drained pasta to the pot and stir through the roasted vegetables, tomato sauce and reserved pasta water. Transfer to a large baking dish and pour over the ricotta mixture. Scatter with the shredded cheese and bake for 20 minutes. If needed, finish under an overhead grill to brown the cheese on top. Stand for 15 minutes before serving.