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Preheat the oven to 375F with a rack in the center.
Put the dry pasta in a 9x13-inch baking dish. Add the olive oil, dried basil, oregano, parsley, dill, red pepper flakes, black pepper, olives, and sun-dried tomatoes. Gently toss with your hands to evenly distribute the ingredients.
Add 3 cups of water and gently toss once more. Add the mozzarella and Havarti in a single layer. Add the bell peppers and pepperoni. Sprinkle with Parmesan.
Bake for 45 to 50 minutes, or until the pasta has absorbed the water, the cheese has melted, and the peppers are lightly charred. Bake more for crispy edges. Blot grease from the top with paper towel.
Serve the pasta hot with basil & extra Parmesan.