Cook the penne in boiling salted water until just al dente, about 11 minutes. Drain.
Meanwhile, heat the oil in a saucepan over medium heat. Add mince and cook until browned, breaking it up as it cooks. Add tomatoes, oregano and basil and bring to a simmer. Simmer 10 minutes and remove from the heat.
In a bowl, combine the ricotta and half the mozzarella.
Spoon about 1 cup of the tomato sauce into a casserole dish and top with half the penne. Top with half the cheese mixture. Repeat the layers, then finish with remaining sauce. Sprinkle with remaining mozzarella and grated Parmesan.
Cover the casserole dish with foil and bake 30 minutes. Uncover and bake 15 more minutes until cheese is golden.