Preheat your oven to 350˚F. Grease a 7-inch cake tin and set aside.
In a large bowl combine the cooked pasta pomodoro, eggs, cubed mozzarella, one ounce of parmesan, torn basil leaves, salt and pepper. Toss until evenly combined. Transfer to the prepared cake tin and press down slightly to ensure you don’t have any air or gaps in the mixture. Sprinkle the remaining ounce of parmesan cheese on top. Cover with foil and bake in the oven for 25-30 minutes. Remove the foil for the last five minutes of cooking so the parmesan cheese melts.
Once out of the oven, leave to stand for 5-10 minutes. Remove from your cake tin, slice into wedges and serve immediately. You want to eat this one while the mozzarella cheese is still warm and stringy!
I like to use a smaller cake tin because it results in a tall pie which I think shows off the spaghetti strands beautifully. If you don’t have a 7-inch tin, a 9-inch tin will work just fine.