I originally learned how to make spaghetti pie in a Cooperative Extension class during the mid-1980s. It was an immediate hit, and since then I’ve done a lot of experimenting. (I’ve also taught more than a few people how to make it.) It’s a twist on baked spaghetti in that it has two layers instead of one.
The “trick” to this dish is to over-spice it just a bit before putting it into the oven, since the baking process will decrease the spices’ potency.