Preheat oven to 425 F
You're going to start by dicing the vegetables. In a large saute pan or skillet, add a little oil then the onion, carrot, and celery. Cook for a few minutes until soft, then add the garlic, a large pinch of salt and pepper, and the oregano. Cook for about a minute.
Next, add the 'meat' and use a spatula to break it down.
Add the canned tomatoes, tomato paste, and broth. Bring to a boil, then simmer for about 10 minutes.
Add the cooked pasta and mix until combined.
If you are using an oven-safe pan (I use my large Le Creuset), you can just top it with cheese and bake straight into the oven. If you need a larger pan, place the pasta and sauce in a casserole dish and top with cheese then bake.
Bake for 15 minutes. Top with fresh basil and parm if you want also, so good!