Neapolitan Spaghetti Pie

   this recipe was inspired by my cousin Rebecca to make for Easter.  i remember when Mom would make
   this regularly.  i have fond memories <3  it will be a delight and pleasure for me to bring this dish tomorrow.

    1lb spaghetti, cooked and drained
    1 teaspoon olive oil
    1/4 - 1/2 lb. uncooked bacon slab, diced
    1-1/2 cups chopped onion
    1 tablespoon minced garlic
    6 large eggs
    1 cup Whole Milk Ricotta Cheese
    1/2 cup light cream
    3/4 cup freshly grated Parmesan cheese
    1/2 cup provolone cheese
    6 oz. Genoa salami, diced
    2 tablespoons chopped basil
    2 tablespoons chopped parsley
    1 teaspoon salt
    1 teaspoon teaspoon freshly ground pepper
    sprinkle of red pepper

Directions

Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold
water.

Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until browned. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Add garlic and red pepper and cook until fragrant, about 1 minute.

Transfer mixture to a small bowl and let cool slightly.    

Whisk together eggs, ricotta cheese, salami, basil, parsley, provolone, Parmesan, cream, salt, and pepper in a large bowl. Stir in the onion mixture. Add spaghetti and mix all ingredients together.

Add a thin layer of olive oil at bake at 375F for about 45 min.

Cook until bottom is golden.