Cook 16 ounce box spaghetti (cook the pasta not the box obviously) according to package directions.
Make sure to season the boiling water with about a Tablespoon of sea salt or kosher salt before adding the spaghetti.
While spaghetti is cooking, start cooking 1 pound ground beef and 1/2 cup chopped onion.
After meat is browned and crumbled, turn off heat and drain excess grease.
Put meat back into pan and then stir in 32 ounce jar spaghetti sauce.
Leave it in the pan until ready to use.
Once spaghetti has been cooked and drained. Turn off heat.
Pour spaghetti back into pot.
Stir in 4 Tablespoons butter or margarine until it melts and coats the spaghetti well.
Then stir in 4 large eggs, beaten and 1 cup grated parmesan cheese. Stir quickly.
Set out two 9-inch pie pans and evenly divide spaghetti noodle mixture into each pan.
In a medium bowl, combine 1 1/2 cups ricotta cheese with 1 teaspoon minced garlic and 1 teaspoon Italian seasoning. Stir well.
Evenly distribute cheese mixture over each pan of spaghetti noodles. Drop it all over by small spoonfuls.
Then take the back of the spoon (or a butter knife) and spread ricotta out evenly over the noodles.
Top each pie with meat sauce. Evenly dividing it between both pans.
Finally, top each pie with the shredded mozzarella. Again, dividing it evenly between each pan (one cup per pan). Then top with dried parsley.
To freeze:
If freezing the pies, cover well with plastic wrap. Then wrap it with a layer of aluminum foil. Then freeze. I like to get the disposable pie tins that come with lids so I would then put the lid on it. That will make sure it's well-protected from freezer burn. If giving one of the pans to a friend, make sure to write instructions on the pan.
To bake:
When you are ready to bake your pie for dinner (if baking right after preparing), preheat the oven to 350F degrees. Place the pie tin on a cookie sheet (this will make it easier to put in and take out of the oven.) Bake pie for about 25 minutes until bubbly and cheese is melted.
To bake from frozen:
If cooking from frozen, remove all plastic wrap and aluminum foil and any lids, etc. Place pie tin on cookie sheet and bake uncovered for about 45 minutes until bubbly and cheese is melted.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.