Preheat Oven to 375 Degrees F
In a wide 3.5 -4 quart oven safe pot, add the olive oil and minced garlic.
Slowly break the spaghetti in half in small bundles and lay them in the pot like I did in my photo above.
Add the oregano, salt, a good sprinkle of black pepper, pasta sauce, fresh basil, and water and then use a spoon or spatula to gently let the water and sauce go in between the dry pasta. Cover the pot with a heavy lid and bake in the oven for 25 minutes
Carefully remove from the oven and use a spoon or spatula to mix up the pasta. The pasta should still be hard, but this is ok because it will cook again. Add the parmesan cheese, give it a good mix, and then add the meatballs on top.
Cover the pan and cook for another 15 minutes.
Remove from the oven, cover with shredded mozzarella cheese and pop it back in the oven for another 10 minutes without the lid. Top with some more fresh basil and serve immediately. The pot will be hot so please be careful.