Cook pasta according to packaged instructions. Drain once done.
In a separate large bottomed pot, add oil over medium heat. Once hot, add the peppers and onions and cook for 3-5 minutes of until softened.
Add in the meatless crumbles and garlic. Cook for 3 minutes, stirring occasionally.
Add in spaghetti sauce, tomatoes, Italian seasoning, vegan parmesan and 1/2 cup of the vegan mozzarella. Stir together. Remove from heat. Pour in the drained, cooked penne and gently stir until well combined.
Pour into a 9x13 casserole dish. Sprinkle remaining vegan mozzarella cheese over the top. Bake for 20-25 minutes or until the cheese is melted.