Heat 5 table spoons of olive oil in a sauce pan. When the oil is hot, add the onions and the garlic. Cook until lightly brown. Then add the tomatoes and the bay-leaves. Simmer covered, stirring occasionally for about 30 minutes or until the tomatoes and onions blend together. Keep the sauce on the side.
Bring 4-6 quarts of water to a boil. Add salt, 1 table spoon olive oil, and the pasta. Boil uncovered, stirring occasionally for about 12 minutes or until al dente. Remove from the heat and drain well.
Mix thoroughly the tomato sauce and the cooked pasta. Pour half of the pasta into a buttered baking dish. Cover the pasta with half of the sliced Mozzarella. Then pour the rest of the pasta into the baking dish. Finish with the remaining mozzarella and thinly shaved Parmegiano Reggiano to taste.
Bake for about 15 minutes or until tender at 450 Fahrenheit.