Chop up the mozzarella into cubes, tear up or chop basil leaves. When pasta is al dente drain it. At the last minute, add basil to the sauce and mix the mozzerella and the pasta into the pan with the sauce in it. Pour into oiled dish and sprinkle more parmesan on top. Put into oven until top is crispy - about 10 minutes, but keep an eye on it as it can get too dry very easily.