1/2 cup olive oil
1 tablespoon Italian-style seasoning
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon garlic salt
2 teaspoons dried basil, divided
1/2 teaspoon salt and pepper to taste
1/2 teaspoon dried basil
3/4 teaspoon dried oregano
2 tablespoons Worcestershire sauce
In a large bowl, mix olive oil, Italian-style seasoning, pepper, oregano, basil, basil, oregano, garlic salt, garlic salt, basil, oregano, garlic salt, basil, oregano, garlic salt, basil and salt and pepper. Cover and refrigerate; refrigerate four to six hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Transfer the sauce from the refrigerator to a medium bowl and beat with an electric mixer until thickened. Whisk in the Worcestershire sauce and spread mixture evenly into a 9x13 inch baking dish.
Bake uncovered in the preheated oven for 1/2 hour, or until the pasta is tender. While the dish is baking, stir the Italian-style seasoning into the tomato mixture. Return it to the refrigerator and then stir in the Worcestershire sauce. Return to the baking dish and spoon the sauce over the entire surface of the pasta, transferring to a few generous spots along the way, as necessary to keep the dish from getting too brown.