Bring 1 1⁄2-2 l salt water (1 teaspoon salt per litre) to the boil. In the meantime peel garlic and chop finely. Mix with the chunky tomatoes. Season with salt and pepper and pour into an ovenproof dish.
Cook the pasta in boiling salted water according to the instructions on the packet until just cooked. Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer).
For the filling, grate the parmesan finely. Mix the ricotta, half the parmesan, egg and lemon zest. Season to taste with salt and pepper.
Drain the pasta and chill in cold water. Pour in the ricotta cream with the help of a teaspoon. Place the pasta in the sauce. Sprinkle with the remaining Parmesan cheese. Bake in a hot oven for 10-15 minutes.
Wash basil, shake dry, pluck leaves from the stalks and chop coarsely. Take the pasta out of the oven and sprinkle with basil.