Preheat oven to 375 degrees.
Cook pasta until just barely tender and toss with 2 tablespoons vegetable oil.
Drain the juice off of the canned tomatoes into a cup; set aside.
Oil or spray a 2 quart casserole dish and layer 1/3 each of the tomatoes, cooked pasta and cheese. Repeat until everything is used up.
Pour reserved juice from tomatoes over the layers.
Combine Parmesan, bread crumbs, nutmeg and salt and pepper to taste. Stir with fork, and sprinkle over the top of the casserole.
Bake at 375 degrees for 25 minutes until hot and bubbly.