Cook the pasta in boiling salted water according to the instructions on the packet. Meanwhile wash the herbs and chop the leaves coarsely. Grate the Parmesan and Gouda separately. Mix eggs, ricotta, parmesan, capers and half of the herbs. Season with salt and pepper. Add the peas to the pasta about 1 minute before the end of the cooking time and cook with them.
Close a well-closing springform pan (24 cm Ø) tightly with aluminium foil on the outside so that the egg milk does not run out. Grease the mould. Drain the pasta and peas and mix with the egg and cheese mixture. Pour the mixture into the springform pan and press it firmly. Roughly grind the mozzarella. Sprinkle with Gouda over the noodles.
Bake in the preheated oven (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 30 minutes. Remove from the oven, carefully remove from the mould and arrange. Sprinkle with the remaining herbs.