Heat a large skillet with 2 tablespoons of olive oil. Add the sliced garlic and cook for 1 minute. Add both cans of tomatoes, herbs, salt and red pepper flakes. Simmer for 15 minutes and cool slightly before using.
To make the baked spaghetti pie
Preheat the oven to 400 degrees
Cook the pasta very al dente so it can absorb sauce and flavors.
While the pasta cooks, whisk the eggs, ricotta cheese and ½ cup of the parmesan cheese in large bowl. Gradually whisk in the marinara sauce to not raise the temperature too quickly, then season with salt & pepper. Add the cooked noodles and mix well.
Transfer the spaghetti to an oiled 10" skillet or pie dish and top with the mozzarella and remaining parmesan.
Bake for 30 to 40 minutes, or until the top is golden brown.
Cool for a few minutes before slicing into wedges and serving topped with freshly torn basil.
The quick marinara sauce makes a little extra. Save it for serving on top of the spaghetti pie or for dipping bread.
Muir Glen Classic Marinara sauce can be used instead of making your own quick marinara sauce.