What's for dinner? How about Spaghetti Pie?

This recipe comes to your courtesy my Food Network recipe-of-the-day calendar.

Normally, I'm not a huge fan of meal-pies, and there is something about this one that feels like the sort of thing they'd feed children en masse at church camp or something, but at the same time it sounds kinda good.

Beefy Cheesy Spaghetti Pie
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces 90 percent lean ground beef (you could probably sub turkey)
1 15-ounce can crushed tomatoes, with juice
1/4 c. heavy cream
Kosher salt and pepper
3 cups cold cooked spaghetti (about 6 ounces uncooked)
4 large eggs, beaten
1 cup cherry-size mozzarella (bocconcini or ciliegine) drained
1/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, torn

Preheat oven to 425 degrees. Heat 1 tbsp oil in medium, overnproof, nonstick skillet over medium-high heat. Add onion and garlic and cook until softened, about 3 minutes. Add meat and cook, breaking up with a spoon, until browned. Drain off excess fat. Add tomatoes and bring to a simmer. Stir in heavy cream and season with 1 tsp salt and some pepper. Transfer to a bowl and reserve skillet.

Add cooked spaghetti to beef mixture and mix well. Beat eggs and add to the pasta along with cheese. Toss to combine.

Wipe out skillet and heat remaining 1 tbsp oil over high heat. Spread out spaghetti mixture and press down lightly. Cook until bottom sets, about 5 minutes.

Transfer skillet to oven. Bake until set in center and crispy around the edges, about 15 minutes. Let stand at least 5 minutes. Scatter torn basil leaves over pie and serve warm.