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Preheat oven to 350 degrees. Grease 9" baking dish.
Add cooked, drained pasta to a large bowl and toss with Pesto olive oil to keep from sticking. Add eggs, milk, Parmesan, cream cheese, goat cheese, Fontina and salt and pepper. Toss well to coat. Place mixture in prepared baking dish and cook 30 minutes until the top is brown. Add mozzarella and cook 5-8 more minutes until cheese is melted.
To serve: Slice spaghetti pie and serve with meatballs and garnish with basil.
In a medium bowl, combine ground beef, ground pork, panko, egg, 18 Year balsamic, Tuscan Spice blend, salt, and pepper. Combine well and form 1" meatballs.
In a large sauté pan, heat Pesto olive oil. Place meatballs in pan and brown on all sides. Once browned, remove from pan.
After removing meatballs, add diced onion and cook until translucent. Deglaze pan with 18 Year balsamic. Add in wine, tomatoes, tomato paste, and spices. Reduce heat and simmer for 20-25 minutes until thickened. Add meatballs into sauce and cook until heated through.
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