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Preheat the oven to 400°F.
Bring a large pot of salted water to a boil and cook the rotini al dente according to package directions. Add the frozen mixed vegetables to the boiling water for the last minute of cooking time.
Meanwhile, heat a 10-inch skillet over medium-high heat. Add the ground beef and diced onion to the skillet, cooking until no pink remains. Drain any grease.
Stir in the oregano, basil, garlic powder, salt, and pepper.
Add the pasta sauce, diced tomatoes, tomato paste, and Worcestershire sauce to the skillet. Simmer for 4 to 5 minutes or until thickened.
In a large bowl, combine the sauce, pasta, and vegetables. Spread into a 2.5 QT casserole dish and top with cheese.
Bake for 15 to 18 minutes or just until heated through and the cheese is melted.