Heat oven to 350°F.
Spray 9-inch springform pan with cooking spray.
Cook and drain spaghetti as directed on package.
Rinse with cold water; drain.
In large bowl, toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and eggs until spaghetti is well coated.
Press half of spaghetti mixture in bottom of pan.
Sprinkle with half of the basil.
Layer with half of the tomato and cheese slices.
Press remaining spaghetti mixture on top.
Sprinkle with remaining basil.
Layer with remaining tomato and cheese slices.
Bake uncovered 30 minutes or until hot and light brown.
Let stand 15 minutes.
Remove side of pan.
Cut torte into wedges.