Heat oven to 350°. Spray a 9 x 3-inch springform pan with cooking spray. Cook and drain pasta. Rinse with cold water; drain. Mix pasta, Parmesan, ricotta, spices (except basil) and Egg Beaters together. Press half of the pasta mixture in the bottom of the pan. Sprinkle with half of the basil. Layer with half of the tomatoes and provolone slices. Press remaining pasta mix on top. Sprinkle with remaining basil. Place remaining cheese slices and tomatoes on top. Bake 30 minutes, then let stand for 15 minutes. Remove side of pan. Cut pasta into pie wedges. Serve with marinara sauce. Serves 6 to 8.