Preparation
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Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain well and return to the warm pot.
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Stir the butter into the hot spaghetti until melted and evenly coated. Allow to cool for 5 minutes.
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Stir the beaten eggs and grated parmesan cheese into the spaghetti. Season generously with salt and pepper. The residual heat will cook the eggs just enough to bind the mixture.
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Divide the spaghetti mixture evenly between the two pie pans, pressing it down and up the sides to form a “crust.” Set aside.
2. Prepare the Meat Sauce:
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While the spaghetti cooks, brown the ground beef and diced onion in a skillet over medium-high heat, breaking up the meat with a spoon until no pink remains. Drain any excess fat.
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Stir in the marinara sauce and bring to a simmer. Remove from heat.
3. Make the Cheese Layer:
4. Assemble the Pies:
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Dollop the ricotta mixture evenly over the spaghetti crust in each pan. Use a spoon or spatula to spread it into a smooth, even layer.
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Spoon half of the meat sauce over the ricotta layer in each pan, spreading it to the edges.
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Top each pie with a generous layer of grated mozzarella cheese.
5. To Bake or Freeze:
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To Bake Immediately: Preheat your oven to 350°F (175°C). Bake the pie for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden. Let it stand for 5-10 minutes before slicing.
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To Freeze: Cover the pie pan tightly with plastic wrap, then with aluminum foil. Freeze until solid.
