1.  Preheat oven to 375 degrees and prepare the water for the pasta according to the manufacturer's instructions.

2.  While the water is heating, prepare the tomato sauce for the pasta by first halving the cherry tomatoes.

3.  In a saucepan over medium high heat, add the olive oil, 1/2 cup of water and garlic. When the liquid begins to simmer, sauté the garlic until it softens and begins to turn translucent.

 

 

 

4.  Add the sliced cherry tomatoes to the pan along with the tomato sauce, basil leaves and the sprig of oregano. Stir the ingredients, cover the pan and lower the heat to medium. Simmer the sauce, stirring occasionally for about 8 - 10 minutes or until the cherry tomatoes just begin to break down. Then remove the pan from the heat, taste the sauce and add salt to your taste. Discard the sprig of oregano. If any of the oregano leaves are still on the sprig, remove them and add them back to the tomato sauce.

5.  When the water for the pasta boils, cook the pasta according to the manufacturer's instructions. However, undercook the pasta by about 5 minutes so that it will be al dente after baking in the oven.

6.  Once the pasta is finished cooking, drain it from the cooking water and add it to the finished tomato sauce. Mix the ingredients to combine well.

7.  Add 1/2 of the mozzarella to the pasta and sauce mixture and mix again to distribute the cheese throughout the pasta.

8.  Line an oven safe baking dish with parchment paper or cooking spray and pour the pasta mixture into the dish. Spread it evenly throughout the dish.

9.  Scatter the remaining mozzarella pieces over the top of the pasta, and then place the dish on the middle rack in the oven. Bake for 20 - 30 minutes or until the cheese is melted and the pasta begins to brown at the edges of the dish.

10.  When the pasta is done, remove the dish from the oven and let it cool for about 10 minutes before serving. Garnish with additional basil leaves.