Cook spaghetti according to package directions until al dente. Drain well and set aside. In a large mixing bowl, combine the cooked spaghetti with the beaten eggs, 1/2 cup grated Parmesan cheese, melted butter, garlic powder, and black pepper. Toss until the spaghetti is evenly coated.

Lightly grease a 9-inch pie dish or springform pan. Press the spaghetti mixture evenly into the bottom and up the sides of the prepared dish, forming a crust. Make sure the crust is firm and has a rim.

In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess grease.

Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld.

While the sauce simmers, in a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup grated Parmesan cheese, dried parsley, and salt. Mix until well combined and smooth.

Preheat your oven to 375°F (190°C).

Spread half of the shredded mozzarella cheese over the bottom of the spaghetti crust.

Carefully spoon the ricotta cheese mixture over the mozzarella, spreading it evenly.

Top the ricotta layer with the warm meat sauce, spreading it evenly. Then, sprinkle the remaining shredded mozzarella cheese over the top of the meat sauce.

Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown. If the crust or cheese starts browning too quickly, you can loosely tent it with aluminum foil.

Remove from oven and let it rest for 10-15 minutes before slicing and serving. This allows the pie to set and makes for cleaner slices.