SPAGETTI HORNEADO (BAKED SPAGETTI)

Serves 8 

Ingredients:

1 ½  pounds long tubular-type pasta such as bucatelli
3 large, ripe tomatoes
1 medium onion
3 cloves garlic
1 cup  Mexican crema, crème fraiche or sour cream
7 cups chicken broth
4 ounces queso fresco or feta cheese
¼  pound ham (optional) -- diced

Drop the pasta into boiling salted water and cook al dente. Do NOT overcook. Drain but do not rinse. Meanwhile, in a blender, in 2 batches, blend the tomatoes, onion, and garlic with some of the broth. Place in a saucepan with the rest of the broth and simmer ten minutes. Heat oven to 400 degrees. Place noodles in a large casserole. Top with the crème fraiche, Mexican crema or sour cream. Pour the hot liquid over all. Top with cheese. Bake 20 minutes and serve immediately