Heat the oven to 350 F and grease a 2-quart baking dish.

Cook the pasta in boiling salted water following the package directions for al dente. It will cook a bit more in the oven. Drain well.

Heat the oil in a large skillet over medium heat. Add the ground beef, onion, and celery and cook, stirring, until the beef is no longer pink and the vegetables are slightly tender.

Add the garlic and salt and cook for 2 to 3 minutes longer.

Add the tomatoes, tomato sauce, and sugar (if using) to the beef mixture and bring to a simmer. Remove from the heat.

Combine the cooked pasta with the beef and tomato mixture in the skillet (if large enough) or a large bowl.

Transfer the pasta mixture to the prepared baking dish, cover with foil, and bake for 20 minutes.

Remove the foil and sprinkle the cheese over the casserole. Bake for 5 minutes longer until the cheese has melted.