Preheat oven to 350°F | 175°C. Spray a pie or casserole dish with non-stick cooking spray. (You can also use butter, but the pie is more likely to stick to the dish.)
Heat at least 2 quarts of water in a large pot on high heat. When the water boils, add a generous pinch of salt and a splash of olive oil. Reduce heat to simmer and add the spaghetti noodles.Cook, stirring occasionally, according to the package directions, until al dente. (Just barely done.)
While the spaghetti is boiling, mix the eggs and parmesan together in a small bowl. Set aside.
When the spaghetti is cooked, drain in a colander and immediately return it to the cooking pot.Use tongs to stir in 2 tablespoons of butter, and then slowly drizzle in beaten eggs as you toss them with the hot spaghetti. Continue stirring with tongs until the butter melts and the egg mixture thickens and clings to the spaghetti noodles. Add basil and toss to mix in evenly.
Spread the noodles in the prepared pie dish. Cover the top loosely with a sheet of plastic wrap. Gently press the down on the plastic wrap, guiding the spaghetti against the sides of the dish and forming a recess in the middle like a pie crust.
Spread the cottage cheese into the recess, and then spread spaghetti sauce over the top.
Bake uncovered at 350°F | 175°C for 20 minutes.Top with mozzarella and bake an additional 10 minutes; until the cheese on top just begins to brown.
Remove from oven and allow to rest for 10 minutes before cutting.
Notes
Make Up to 2 Days AheadAssemble pie up to the point where it is ready to go in the oven. Cover with parchment and foil, and refrigerate for up to two days.
To bake, preheat the oven to 350°F | 175°C, and place the pie in the oven with the foil cover still on. Bake for 30 minutes, or until the sauce is bubbly. Uncover, top with mozzarella, and bake an additional 10 minutes.Freeze for Up to 3 MonthsTo freeze, cover the pie with parchment and foil, and then slip it into a gallon-size resealable bag, or vacuum-seal the entire pie.
Defrost the pie in the refrigerator and bake covered at 350°F | 175°C for 30 minutes, or until the sauce is bubbly and the internal temperature is at least 165°F | 74°C. Uncover, top with mozzarella, and bake an additional 10 minutes.To cook directly from the freezer, start by putting the frozen pie into a cold oven. Set the oven temperature to 350°F | 175°C and bake the pie for about 90 minutes, or until the sauce is bubbly and the internal temperature is at least 165°F | 74°C. Uncover, top with mozzarella, and bake an additional 10 minutes.