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Grease a 10-inch springform pan. Line bottom of pan with parchment paper or foil. Grease parchment or foil; set pan aside. Or, grease a 2-quart square baking dish.
In a small bowl, stir together 2 eggs and the grated Parmesan; set aside. In a large saucepan, cook pasta according to package directions. Drain pasta; return to pot. Add egg mixture, tossing to coat. Press pasta mixture into the bottom of the prepared springform pan, building up sides slightly. Set aside.
Meanwhile, heat butter (or margarine) in a large skillet over medium-low heat. Add onions; cook, covered, for about 15 minutes or until tender and lightly browned, stirring occasionally. Uncover; increase heat to medium. Cook about 5 minutes more or until onions are golden brown, stirring occasionally. Remove from heat.
Preheat oven to 350°F. In a small bowl, stir together the remaining egg, ricotta, basil and pepper. Spread ricotta mixture over pasta crust. Top with caramelized onions. Place springform pan on a large pizza pan or baking sheet (if using a baking dish, it can go directly on the oven rack). Bake for 15 minutes. Spoon 3/4 cup pasta sauce over layers in pan. Sprinkle with 1/2 cup mozzarella.
Toss meatballs with 3/4 cup pasta sauce and 1/2 cup mozzarella. Arrange meatball mixture over layers in pan, forming a mound. Top with 1/2 cup of the remaining pasta sauce (reserve remaining pasta sauce and mozzarella cheese).
Tent pie lightly with foil and bake for 45 to 50 minutes more or until heated through. Sprinkle with the remaining 1/2 cup mozzarella. Let stand, uncovered, on a wire rack for 15 minutes. Using a serrated knife, cut pie into wedges. Garnish with small basil leaves and shaved Parmesan before serving. Heat and pass the remaining pasta sauce.