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1
Preheat the oven to 350 degrees F.
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2
In a large bowl, beat together 1 egg with a generous pinch of salt and pepper.
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3
Whisk in 1 tablespoon canola oil.
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4
Add half the spaghetti (reserve the other half for Round 2 Recipe Spinach and Mushroom Pasta).
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5
Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
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6
In a skillet over medium-high heat, add the remaining oil.
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7
When it is hot, add the onion and cook until it is softened, about 5 minutes.
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8
Add the garlic and cook for 1 minute.
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9
Remove from the heat and set aside (reserve half the cooked onions for the Round 2 Recipe Spinach and Mushroom Pasta).
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10
In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste.
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11
Stir in the cheese, spinach (reserve 3/4 cup spinach for Round 2 Recipe Spinach and Mushroom Pasta), and remaining half of the cooked onions.
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12
Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan.
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13
Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes.
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14
Remove and let rest for 10 minutes before slicing.
