- 1 pound spaghetti or pasta shape of your choice
- 1 can chopped or whole tomatoes
- 1/2 onion, minced
- 2 cloves garlic, minced
- A handful of fresh basil
- Salt and pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmigiano Reggiano cheese
Pre-heat the oven to 350°F. Spray a 9-inch x 13-inch baking dish with nonstick cooking spray or spread a tocuh of EVOO all over the dish.
Add EVOO to cover a medium size saucepot and heat to medium. Sauté the onions and garlic just for 3-4 minutes and add the tomatoes. If using whole, mash them up with a wooden spoon. Let this simmer for about 20 minutes and add the basil, salt and pepper towards the end.
Meanwhile, cook the pasta to about 2 minutes less than done, as it will be baked and you don't want the pasta to be mushy. Toss the drained pasta with about 1 cup of sauce. Add 1/2 of the sauced pasta to the prepared dish, and top with about 1/2 cup of tomato sauce and 1/2 of the cheeses. Add the remaining pasta and top with the rest of the sauce and cheeses. Bake for 20 minutes, or until the cheese is golden brown and bubbly. Serve with baked meatballs or sausage if desired.