In bowl, mix together eggs, ½ cup (125 mL) ricotta, ½ cup (125 mL) Parmesan, milk, parsley, 2 tbsp (30 mL) basil, oregano, garlic, salt and pepper. (Make-Ahead: Toss cooked spaghetti with ½ tsp (2 mL) oil to coat. Store egg mixture and cooked spaghetti in separate containers; keep chilled up to 1 day ahead for quick pie assembly.)
Preheat oven to 400ºF (200ºC). Grease 9-in. (23-cm) deep-dish pie plate. Toss spaghetti with egg mixture to coat. Scrape into pie plate, smoothing top. Bake 20 to 25 min., until golden on top and set.
Dollop remaining ½ cup (125 mL) ricotta over top and sprinkle with remaining ¼ cup (60 mL) Parmesan. Bake another 10 min. until cheese is golden. Let stand 10 min. before slicing to serve. Garnish with remaining basil.
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