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1. Bring 6 Qts. water to boil in large pot over high heat
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2. Meanwhile, mix ricotta, 2 TBS. oil, 1/2 tsp. salt & 1/2 tsp. pepper together; set aside. In separate bowl, toss mozzarella & Parmesan together until combined, set aside.
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3. Add 1-1/2 TBS salt & pasta to boiling water and cook, stirring occassionally, until pasta is just beginning to soften, about 5 minutes,. Reserve 1.5 cups pasta cooking water, then drain pasta. Return drained pasta to pot and stsir in marinara sauce, remaining 2 TBS oil and reserved pasta cooking water.
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4. Piour half of sauced pasta into 13 by 9 basking dish. Drop large spoonfuls of ricotta mixture evening over pasta, then pour remaining sauced pasta over ricotta layer. Sprinkle top of casserole evenly with mozzarella mixture.
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5. TO STORE: Wrap dish tightly with plastic wrap and then aluminum foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, thaw casserolle completely in refrigerator, about 24 hours before proceeding to step 6.
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6. To serve, Adjust oven rack to middle position and heat oven to 400 degrees. Remove plastic and cover dish tightly with foil that has been sprayed with vegetable oil spray. Bake 40 minutes. Remove foil and continue to bake until cheese begins to borwn in spots and casserole is completely heated through, 25 to 30 minutes longer. Sprinkle with basil and serve.
