Get a deep 9- or 10-inch pie pan or a 2 to 2 1/2 quart baking dish ready and lightly grease it.

In a medium bowl, mix the ricotta, cream cheese, salt, basil, parsley, oregano, and pepper until smooth. Set aside.

Preheat the oven to 350°F and bring a salted pot of water to a boil for the spaghetti.

Season the ground beef with salt and pepper, then cook with the onion in a skillet over medium-high heat for 7 to 10 minutes, breaking up the meat as it browns.

Drain the fat, then lower the heat to medium and add garlic, hot sauce, Worcestershire sauce, and Italian seasoning, cooking for about 2 minutes.

Stir in the marinara sauce and simmer uncovered while the pasta cooks.

Cook the spaghetti until al dente, drain, and toss with butter and Parmesan in the pot.

Add the whisked eggs and mix until well coated.

Stir 1 1/2 cups of the meat sauce into the spaghetti and press the mixture into the prepared pan.

Spread the ricotta mixture over the spaghetti layer and spoon the remaining meat sauce on top.

Sprinkle mozzarella over the top and bake uncovered for 30 minutes until hot and cheese is melted.

Let the pie rest for 10 to 15 minutes before slicing.