Italian Spaghetti Pie: A Savory Twist on Classic Spaghetti

Cook the spaghetti according to the package instructions. Drain and toss with olive oil to prevent sticking. Set aside.
Prepare the Meat Sauce:

In a large skillet, heat olive oil over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Add the chopped onion and garlic and sauté for another 2-3 minutes, until softened and fragrant.
Stir in the tomato sauce, diced tomatoes, Italian seasoning, dried basil, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
Assemble the Spaghetti Pie Crust:

Preheat the oven to 350°F (175°C).
In a large bowl, combine the cooked spaghetti with the beaten eggs and 1/4 cup of grated Parmesan cheese. Mix well to combine.
Lightly grease a 9-inch pie dish or a 9×9-inch baking dish. Press the spaghetti mixture into the bottom and up the sides of the dish to form a “crust.”
Fill the Pie:

Spread the ricotta cheese evenly over the spaghetti crust.
Pour the prepared meat sauce on top of the ricotta layer, spreading it out evenly.
Top with Cheese:

Sprinkle the shredded mozzarella cheese over the top of the meat sauce.
Bake the Spaghetti Pie:

Bake the pie in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly browned.
Cool and Serve:

Let the spaghetti pie cool for about 5 minutes before slicing. Garnish with fresh parsley before serving.
Serving and Storage Tips: