Place pasta in a saucepan of lightly salted boiling water. Cook until al dente; about 8 minutes. Drain and set aside.
Cook mince, onion, celery and garlic in a frypan over medium heat until meat is evenly browned. Drain off excess oil.
Butter a 20x30cm baking dish. Place half of the cooked pasta in the bottom of the dish. Cover them with half of the meat mixture then half of the tomatoes. Spoon half of the cream of chicken soup over the tomatoes, then sprinkle half of the grated cheese. Repeat layers, ending with cheese on the top.
Bake for 1 hour in the preheated oven or until cheese is browned and bubbly.