Bring a large pot of salted water to a boil, then cook the pasta until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
While pasta cooks, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, until it turns golden and smells aromatic.
Add chopped vegetables to the garlic and cook for 3-4 minutes until they soften and release their aroma. Stir occasionally to prevent sticking.
Pour in the tomato sauce, stirring to combine with the vegetables. Let it simmer gently for 5 minutes, allowing flavors to meld and sauce to thicken slightly.
In a large mixing bowl, combine the cooked pasta with the sauce, stirring well to coat evenly. If desired, splash in a little plant-based milk or broth for extra creaminess.
Transfer the pasta mixture into a wide, shallow baking dish, spreading it out evenly. Sprinkle vegan cheese on top if using, then evenly distribute toasted breadcrumbs over the surface.
Bake the dish in a preheated oven at 180°C (356°F) for 25-30 minutes, until bubbling at the edges and the crust turns golden brown.
If you want an extra crispy crust, broil the bake for 2-3 minutes, watching carefully to prevent burning, until edges are deeply caramelized.
Remove the bake from the oven and let it rest for 5-10 minutes. This helps the dish set and makes serving neater.
Garnish with freshly chopped basil or parsley, then serve hot to enjoy the contrast of crispy edges and tender pasta.