Adjust a rack to the middle position and preheat oven to 400°F (200°C).

Place pasta in a large bowl and cover with warm salted water by 3–4 inches. Let soak 20 to 30 minutes, stirring once or twice early on to prevent sticking. Drain well.

If using homemade sauce, ladle out and reserve about half for topping. (If using jarred sauce, measure out about 2 cups to reserve and keep the rest for the pink base.)

In a large pot (or the same one you made the sauce in), combine the remaining sauce (the part not reserved) with ricotta, half the Parmigiano, eggs, heavy cream, and half the parsley and basil. Stir until smooth. Season with salt and pepper.

Add drained pasta to the pot and fold to coat. Add half the mozzarella cubes and fold again until everything is evenly distributed.

Transfer mixture to a 9×13-inch baking dish (deep is nice). Stir gently to distribute. Spoon reserved marinara over the top, letting some pink peek through in places. Scatter with remaining mozzarella cubes.

Cover dish tightly with foil (spray the underside with cooking spray if you want zero cheese casualties). Bake for 45 minutes. Remove foil and bake until browned and bubbling, about 15 minutes more.

Remove from oven. Immediately sprinkle with remaining Parmigiano. Drizzle with a little really good olive oil (optional, but it adds a huge aromatic hit). Sprinkle with remaining herbs. Allow to cool 10 to 15 minutes before serving.