Preheat oven to 350℉ (175℃). Lightly grease a 9 or 10 inch pie plate.

In a large bowl, combine beaten eggs, 2 teaspoons olive oil, Parmesan cheese, cooked spaghetti, and ½ cup of pasta sauce.

Press this mixture into the prepared pie plate, forming a crust that goes up the sides.

In a large skillet, heat the remaining 2 teaspoons olive oil over medium heat. Add chopped onion and cook until translucent (about 5 minutes). Add garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it up. Cook until no longer pink.

Stir in grated carrots and the remaining 1 cup of pasta sauce. Cook for a few more minutes, scraping the bottom of the pan.

Spread the ricotta cheese evenly over the spaghetti crust. Pour the meat sauce mixture on top. Sprinkle with half of the mozzarella cheese.

Cover with foil and bake for 20 minutes. Remove foil, add remaining mozzarella cheese, and bake uncovered until cheese is melted and bubbly, about 5 more minutes.

Let the pie rest for about 10 minutes before slicing and serving.