Cook spaghetti according to package directions.

Meanwhile, brown ground beef with the onion in a skillet. Once fully cooked, drain excess grease. Then stir mix in spaghetti or marinara sauce.

Once spaghetti is cooked, drain it and then add it back to the pot. Mix in the butter until it melts and coats the spaghetti.

Then stir in the beaten eggs and Parmesan cheese into the spaghetti.

Divide the noodle mixture between two deep-dish 9-inch pie pans or two 7 x 9-inch or 10-inch pans.

In a medium bowl, combine the ricotta cheese with the garlic and Italian seasoning. Stir well. Drop small spoonfuls on top of the noodles, dividing evenly between the two pans. Then use the back of the spoon to evenly spread the mixture over the noodles.

Drop small spoonfuls of the sauce mixture over the ricotta layer, dividing evenly between the two pans. Then use the back of the spoon to evenly spread the sauce over the ricotta layer.

To finish, top each pie with 1 cup of shredded mozzarella cheese.

At this point, you can bake it immediately. Preheat the oven to 350F degrees. Place the pie pan on a cookie sheet (this will make it easier to put in and take out of the oven). Bake the pie for about 25 minutes until bubbly, and the cheese is melted.

To freeze for later, cover the pan with plastic wrap followed by foil. I just use the lids included with the disposable pans. You can add an extra layer of foil to those if desired.

To bake from frozen, uncover and remove plastic wrap if used and re-cover with foil. Place pie tin on cookie sheet and bake covered at 350 degrees for about 20 minutes. Then uncover and bake for another 25 minutes until bubbly and heated through.