Preheat the oven to 180 C / Gas 4. Place pasta in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.
Cook minced beef, onion, celery and garlic in a frying pan over medium heat until meat is evenly browned. Drain off excess fat.
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 over half of the cheese. Repeat layers, ending with cheese on the top.
Bake for 1 hour in the preheated oven or until cheese is browned and bubbly. Let stand for 10 minutes to set before serving.