Spaghetti Pie Casserole

Preheat the oven to 350°F.
Add 1 pound 80-85% ground beef to a large skillet and brown over medium-high heat. Once browned, add 1 green bell pepper and 1 small yellow onion (both chopped) and simmer over medium-high heat, stirring frequently, until the beef is thoroughly cooked and the vegetables are tender. Drain any excess fat.
Add 24 ounces marinara sauce to the beef mixture and simmer for 5 minutes, stirring frequently.
Meanwhile, cook and drain 8 ounces spaghetti according to the package instructions for al dente.
Once the pasta is done cooking, beat 1 large egg in a large bowl and add in the ½ cup Parmesan cheese, 1 teaspoon Italian seasoning, and ½ teaspoon garlic powder. Toss the spaghetti in the egg mixture until evenly coated.
Spray a 9 or 10-inch pie plate with cooking spray and add in the pasta. Use your hands to gently work the spaghetti into a crust and up the sides of the dish.
Spoon the meat sauce mixture over the pasta.
Sprinkle with 1 cup shredded mozzarella cheese and bake for 20 minutes.
Garnish with fresh parsley or basil. Slice with a sharp knife and serve.