Pasta, creamy ricotta, and eggs are baked together to create a dish that's great any time of the day at any temperature.
Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and pepper. Stir in cooked pasta and chopped basil.
Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.