Cook pasta according to package directions. Meanwhile, cook sausage over medium heat until no longer pink; drain and set aside.
In the same pan, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in ½ cup wine (or beef broth). Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine (or beef broth). Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Drain pasta. Spread about ¼ cup sauce in a greased 13×9-inch baking dish. Spread half of the pasta on top of the sauce. Top with about 1 ¼ cups sauce and ½ cup of each cheese. Repeat the layers once more.
Cover and bake at 350F for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.