1. Preheat oven to 350°F. Lightly grease a 10" pie plate. Set aside.
2. Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup shredded parmesan cheese. Stir into spaghetti. Pour mixture into pie plate. Form into a "crust". Spread ricotta over mixture. Top with sauce.
3. Bake uncovered for 25 minutes. Top with shredded mozzarella. Bake 5 minutes more, until cheese melts.
4. Remove from oven. Sprinkle with reserved 1/4 cup shredded parmesan. Cool for 10 minutes before cutting into wedges.