Preheat oven to 350

Spray a large glass cooking pan with cooking spray.

Boil noodles

Whisk ricotta and egg thoroughly. Gradually add Parmesan and shredded mozzarella. Add a dash of pepper. This should become a thick paste.

Cut tomato into 16 thin slices.

Each noodle gets a quarter cup of filling spread across half of it.

Add two slices of tomato on top of the mixture in each noodle.

Cover tomatoes with extra filling if there is any.

Sprinkle basil on each noodle. Roll up so that the open seam is sealed on the bottom.

Place rolls in pan and cover them with the remaining sauce to prevent them from drying out. Top with extra mozzarella and basil.

Bake for thirty minutes.