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1.
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Preheat the oven to 425 degrees F. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat.
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Add the onion and garlic and cook until softened, about 3 minutes.
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Add the beef and cook, breaking up the meat with a wooden spoon, until browned.
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Drain off any excess fat.
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Add the tomatoes and bring to a simmer.
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Stir in the heavy cream and season with 1 teaspoon salt and some pepper.
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Transfer to a bowl and reserve skillet.
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2.
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Add the cooked spaghetti to the beef mixture and toss well.
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Beat the eggs and add to the pasta along with the mozzarella and Parmesan cheese.
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Toss well to combine.
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3.
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Wipe out the skillet and heat the 1 tablespoon remaining oil over high heat.
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Add the spaghetti mixture and lightly press down.
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Cook until the bottom sets, about 5 minutes.
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4.
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Transfer the skillet to the oven.
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Bake until set in the center and crispy around the edges, about 15 minutes.
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Let stand at least 5 minutes.
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Scatter with torn basil leaves and serve warm or at room temperature.
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Calories: 601
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Total Fat: 32 grams
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Saturated Fat: 13 grams
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Total Carbohydrate: 43 grams
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Protein: 33 grams
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Sodium: 478 milligrams
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Cholesterol: 293 milligrams
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Fiber: 4 grams
