Cook the pasta according to the package directions with enough water and salt, drain the water after the pasta is cooked. I recommend not cooking the pasta until very tender as we will bake this so it gets cooked again.
Add a tablespoon of olive oil to the cooked pasta and mix well, so the pasta shells won't stick together, keep this aside.
Wash the tomatoes and chop it in small sized pieces (we do not remove the seeds of the tomatoes here, you may also use fresh marinara sauce instead of preparing the tomato sauce from scratch).
Heat 2 tablespoons of olive oil in a pan and add the chopped tomatoes.
Add the salt, garlic powder and crushed ginger, saute for 2 to 3 minutes.
Add the chopped cilantro leaves and dried oregano flakes, saute for another 2 to 3 minutes in medium heat.
As the tomatoes get cooked, you can see that the tomato pieces turns soft and the fresh sauce is formed which combines with the flavor of the spices and cilantro leaves.
Cook the tomato sauce for another few minutes until the sauce starts separating from the oil.
Add the prepared tomato sauce to the cooked pasta, mix everything well so the sauce will mix up with the cooked pasta shells. Keep this aside closed.