In a large pan heat up 1 tsp of olive oil then add in garlic, onion, ground beef, oregano, red pepper and saute until no pink remains. Remove from heat and drain off the excess oil. Return to stove top, add in the tomato sauce (make sure to swish a little water in the jar to get every drop) and simmer on low for 10 minutes. 

In a large bowl add the melted butter, 1/2 of the parmesan cheese and the two eggs. Mix all the ingredients together and then add in the spaghetti, make sure the pasta is well coated. Then place the pasta mixture in a lightly greased oven-safe casserole dish. Spread out the pasta so it covers the bottom.

For the filling, mix the other 1/2 of the parmesan cheese and ricotta cheese together, then spread a layer in the center of the pasta. Smooth it out to make thin layer. 

Pre-heat the oven to 350-degrees. Remove the sauce from heat and add it all on top of the pasta and filling. Then top the dish with 1 cup of shredded mozzarella cheese and a hefty sprinkle of parmesan cheese. Place uncovered in oven and bake for approximately 30 minutes - or until it's bubbly and the cheese has melted and browned slightly.

Remove from heat and cool for about 10 minutes before serving.