In a large skillet over medium heat, sauté the onions until they’re golden brown. Add the tomatoes to the onion. Add the basil, 1 teaspoon salt, and ½ teaspoon pepper. Reduce the heat and simmer, uncovered for 1 hour or until reduced.
Bring a large pot of salted water to a boil.
In a large bowl combine the ricotta, eggs, parsley, 2 tablespoons Parmigiano, ¾ of the diced mozzarella and the remaining salt and pepper.
Cook the pasta for half of the manufacturer’s directions. Drain, and add it to the ricotta mixture. Mix in half of the tomato sauce. Coat the bottom of a 9 x 12 inch baking pan with a spoonful of sauce. Add the pasta mixture to the pan. Cover with the remaining mozzarella and Parmigiano and a few spoonfuls of tomato sauce. Bake, uncovered, at 350º F for approximately 30 minutes or until the top is golden brown and the sides are bubbling.
Serve immediately with a spoonful of sauce and grated Parmigiano.