Preheat the oven to 350°F (175°C) and grease a deep-dish pie plate.
Cook the spaghetti in a large pot according to package directions until al dente, then drain well in a colander.
In the drained spaghetti, toss together the melted butter, eggs, and Parmesan until evenly combined.
Press the spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust.
Whisk the ricotta, dried parsley, oregano, and dried basil in a medium bowl until smooth.
Spread the ricotta mixture evenly over the spaghetti crust in the pie plate.
In a large skillet over medium heat, cook the ground beef and Italian sausage, breaking into small pieces, until no pink remains.
Drain excess grease from the skillet, then stir in the canned diced tomatoes and marinara sauce and heat until combined and warmed through.
Pour the meat sauce over the ricotta layer and spread it evenly.
Sprinkle the shredded mozzarella evenly over the top, then bake for 20–25 minutes, until the cheese is melted and the sauce is bubbly.
If the top browns too quickly, tent with foil during baking.
Remove from the oven and let the pie sit for 10 minutes before cutting into wedges and serving.
