Ingredients Jump to Instructions ↓

  1. 3/4 pound Dry spaghetti

  2. 1 tablespoon olive oil

  3. 1 medium onion diced

  4. 6 cloves garlic more or less to taste, minced or pressed

  5. 4 roma tomatoes halved and then sliced

  6. 1 can (14 1/2-oz) Fire- roasted crushed tomatoes (regular crushed toms would work too - just adjust seasonings )

  7. 1 cup heavy cream

  8. 2 teaspoons Dried oregano

  9. 1 teaspoon salt

  10. 1 1/2 teaspoons black pepper

  11. 20 fresh basil leaves (or more if you have them)

  12. 2 cups smoked mozzarella cheese grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F Cook spaghetti until almost al dente (be careful not to overcook - it will cook more when it bakes; it should still be a little white in the middle when you put it in the oven).

  2. In a medium skillet, heat oil, add onions, and saute until soft. Add garlic, and cook about a minute more. Add tomatoes, and cook about a minute or two. Add crushed tomatoes, and cook until sauce begins to simmer. Add cream, and cook until sauce begins to simmer. Add oregano, salt, and pepper, and simmer 5 minutes. Taste, and adjust seasonings - sauce should have a good, full flavor that won't be overwhelmed by the pasta.

  3. Lightly oil a 9x9 baking dish, and add spaghetti. Pour sauce over spaghetti. Arrange basil leaves so that they cover the top. Sprinkle smoked mozzarella over the basil leaves.

  4. Bake for about 10-15 minutes, until cheese is completely melted and a little bubbly.

  5. After you've made this recipe, please rate it on! The BigOven ID is: 162994.


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