Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant and slightly golden, about 1 minute.
Add the crushed tomatoes, dried oregano, basil, salt, and pepper to the skillet. Stir well and let the sauce simmer for 10 minutes, stirring occasionally until it thickens slightly and smells rich and savory.
Pour the cooked pasta into a large mixing bowl. Toss in the tomato sauce, ensuring all the noodles are evenly coated. Mix in half of the vegan cheese for extra creaminess.
Preheat your oven to 180°C (350°F). Transfer the pasta mixture into a greased baking dish, spreading it out evenly.
Sprinkle the remaining vegan cheese over the top, then evenly scatter the toasted breadcrumbs for a crispy crust. Drizzle the olive oil over the breadcrumbs to help them brown.
Bake uncovered in the oven for 25-30 minutes, until the top is golden brown and bubbling around the edges. The smell of baked cheese and herbs will fill your kitchen.
Remove from the oven and let it rest for about 5 minutes so the sauce can set slightly. This makes serving easier and prevents splattering.
Garnish with freshly chopped basil or a drizzle of olive oil if desired. Serve hot, enjoying the layered textures and comforting flavors.