Step 1

Preheat oven to 350°F.

Step 2

Add one tablespoon of olive oil, chopped onion, and minced garlic to a skillet over medium-high heat and cook for one minute.

Step 3

Add the ground beef to the skillet and cook until all the beef is well browned.Drain any excess grease from the pan.

Step 4

Add the spaghetti sauce to the meat and let it simmer for 10 minutes to reduce the amount of liquid in the sauce. It should be fairly thick before adding it to the pie.

Step 5

Cook spaghetti per instructions on the box for aldente, then drain well in a colander.

Step 6

Place the drained spaghetti in a large bowl and toss with the butter until melted.

Step 7

Add the beaten eggs and grated Romano cheese to the pasta and toss to combine.

Step 8

Add the ricotta cheese, egg, Romano cheese, parsley, basil, oregano, garlic powder, onion powder, salt, and black pepper to a large bowl and mix together until well combined.

Step 9

Place the spaghetti in a buttered 9-inch deep-dish pie plate or an 8-inch springform pan. Press to form the crust for the spaghetti pie.

Step 10

Spread the cheese mixture over the spaghetti.

Step 11

Spread the meat sauce over top of the cheese layer.

Step 12

Place the prepared pie on the center rack of the preheated oven and bake for 20-25 minutes.

Step 13

Carefully remove the spaghetti pie from the oven. Top it with the shredded mozzarella and sprinkle the chopped parsley over the cheese.

Step 14

Place the pie back in the oven and bake for an additional 6-8 minutes or until the cheese has melted.

Step 15

Remove the pie from the oven and let it cool for 10 minutes before serving. The cooling time will help it set up.

Step 16

Serve with garlic bread and a side salad!