Coat the inside of the crock pot with cooking spray.
Rinse noodles in a colander and set aside.
Combine ricotta, egg, ½ cup Parmesan cheese, ½ cup mozzarella cheese, salt and pepper in a bowl and set aside.
Place half of the noodles (about 2½ cups) in the crock pot.
Pour 2 cups of pasta sauce over the noodles and use a spoon to make sure the noodles and pasta sauce are evenly layered in the bottom of the crock pot.
Layer half of the ricotta mixture in the crock pot by dropping small spoonfuls and then using the back of a spoon or fingers to create an even layer of cheese.
Repeat the noodle, pasta sauce and cheese layers.
Evenly pour the remaining pasta sauce (about 1 cup) over the top.
Cook on low heat for 4-6 hours.
Remove lid and sprinkle 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese over the top. Replace lid and allow to sit for about 10 minutes or until cheese has melted.
Garnish with basil and serve from crock pot.