Preheat the oven to 350°F (175°C). Lightly grease a deep 9- or 10-inch pie pan or a 2 to 2½-quart baking dish.

In a medium bowl, combine the ricotta cheese, cream cheese, salt, dried basil, parsley, oregano, and black pepper. Mix until smooth and evenly combined. Set aside.

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain well and return the pasta to the warm pot.

Add the butter and grated parmesan cheese to the hot spaghetti and toss until evenly coated. Add the whisked eggs and stir gently until fully incorporated.

Season the ground beef with salt and pepper. In a large skillet over medium-high heat, cook the beef with the diced onion, breaking it apart as it cooks, until browned and fully cooked, approximately 7–10 minutes. Drain excess grease.

Reduce the heat to medium and add the minced garlic, hot sauce, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes, stirring frequently. Add the marinara sauce, stir to combine, and reduce heat to low. Allow the sauce to simmer uncovered while assembling the pie.

Stir 1½ cups of the meat sauce into the spaghetti mixture. Transfer the spaghetti to the prepared baking dish and press firmly into an even layer.

Spread the ricotta cheese mixture evenly over the spaghetti layer. Spoon the remaining meat sauce over the cheese layer.

Sprinkle the shredded mozzarella cheese evenly over the top.

Bake uncovered for 30 minutes, or until the cheese is fully melted and the pie is heated through. If desired, broil briefly for additional browning, monitoring closely.

Remove from the oven and allow the pie to rest for 10–15 minutes before slicing and serving.