Spaghetti pie with beef

Ingredients:

• 3 cups cooked, chilled spaghetti (about 170g uncooked)
• 220 g of ground beef with 10% fat content
• 2 tbsp. l. olive oil
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 can (425 g) of canned crushed tomatoes
• 1/4 cup heavy cream
• 4 large eggs, beaten
• 1 cup small mozzarella balls (bocconcini or cilieggina), patted dry
• 1/4 tbsp. grated parmesan
• 0.5 cup torn basil leaves

Preparation:

1. Preheat oven to 220°C.
2. In a medium nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and garlic and cook until the onion is soft, about 3 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned. Drain any excess fat.
3. Add the tomatoes and bring to a boil. Add the cream and season with 1 teaspoon of salt and a pinch of freshly ground black pepper. Transfer to a bowl and set the pan aside.
4. Add the cooked spaghetti to the beef mixture and mix well. Beat the eggs and add them to the spaghetti along with the mozzarella and Parmesan cheese. Mix well.
5. Wipe out the skillet and heat 1 tablespoon of the remaining olive oil over high heat. Add the spaghetti mixture and press down lightly. Cook until the pasta is set on the bottom, about 5 minutes.
6. Transfer the pan to the oven. Bake until the macaroni is set in the center and crispy around the edges, about 15 minutes. Let it rest for at least 5 minutes. Sprinkle with torn basil leaves and serve the macaroni pie warm or at room temperature.