Preheat oven to 350°F. Bring a pot of salted water to a boil.
Add the pasta to the boiling water and follow package instructions to cook until al dente.
Heat 2 tbsp of oil over medium heat in a large cast-iron skillet (or large skillet if baking the pasta in a baking dish). Add the mushrooms and sauté until soft and starting to slightly brown on the edges. Sprinkle with a little salt and pepper. Transfer the mushrooms to a bowl and set aside.
In the same pan, still over medium heat, add another tbsp of oil. Add the onion, celery, and carrot and sauté until soft, about 5 minutes. Add the garlic and sauté for another minute.
Add the OZO Plant-Based Ground and cook for 5 minutes, stirring occasionally. Season with ¾ tsp salt and ½ tsp pepper.
Add the wine into the pan and simmer until reduced, about 4 minutes.
Stir in the tomato paste and continue stirring until fully incorporated.
Use your hands to squeeze the whole tomatoes into the pan. Stir in the sautéd mushrooms, tomato sauce, and oregano. Simmer for another 5 minutes. Taste and add more salt, if needed.
Drain the pasta and mix it into the pan with the sauce. If using a baking dish, transfer the pasta with sauce into it.
Sprinkle the mozzarella over the pasta and then top with the grated Parmesan.
Bake for 25 to 30 minutes, or until lightly browned on top and the sides are bubbling. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and additional grated Parmesan, if desired. Serve at once.