Begin by boiling a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente. Drain the spaghetti and set it aside to cool slightly.
In a large mixing bowl, combine the cooked spaghetti with melted butter, eggs, and half of the Parmesan cheese. Stir until the mixture is well combined and the spaghetti is coated.
Press the spaghetti mixture into the bottom and up the sides of your baking dish to form a crust. Make sure it's even and compact, creating a solid base for your filling.
In a skillet over medium heat, add the ground beef and Italian sausage. Cook until browned, breaking it apart with a spatula as it cooks. Once browned, drain any excess fat.
To the skillet with the cooked meat, add the can of diced tomatoes (with juice) and the marinara sauce. Stir in the dried parsley, oregano, and basil. Let the mixture simmer for about 5 minutes to meld the flavors.
In a separate bowl, mix together the ricotta cheese, remaining Parmesan cheese, and a pinch of salt and pepper. This will create a creamy, delicious filling that adds a delightful layer to your Spaghetti Pie.
Spread the ricotta mixture evenly over the spaghetti crust. Then, layer the meat and sauce mixture on top of the ricotta. Finally, sprinkle the shredded mozzarella cheese over everything, ensuring an even coverage.
Preheat your oven to 350°F (175°C). Bake the Spaghetti Pie for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
Once baked, remove the Spaghetti Pie from the oven and allow it to cool for about 10 minutes. This helps the layers set and makes it easier to slice.
Slice the Spaghetti Pie into wedges and serve warm. Pair it with a fresh garden salad or some crusty garlic bread for a complete meal. Enjoy every cheesy, delicious bite!
