– ½ pound spaghetti [0.48 kg] – 1 ½ tablespoons of salt divided – 2 eggs large – ¾ cup grated Parmigiano reggiano Parmesan cheese – 4 tablespoons olive oil divided – 1 ½ cup ricotta cheese – 1 ½ cup tomato sauce or canned crushed tomatoes – 2 cloves garlic sliced very thinly – 3 large tomatoes sliced (¼") – ½ tablespoon of Italian seasoning – 1 teaspoon oregano ground – 1 teaspoon chopped basil – ¼ teaspoon black pepper freshly-cracked, – ½ cup grated Mozzarella cheese
While the pasta boils, whisk eggs, and mix them with Parmesan in a bowl. Once the pasta is removed from the water, add the egg mixture to the pasta while still very hot and mix well. Pour the pasta into the baking pan, and arrange to build up on the edges to form the "pie shell".