We once saw a spaghetti pie in a restaurant in milan, I think they made it with a saltcrust pastry (ie to seal the flavour, not edible). Here's my version - it went down a storm with adults and 8-year-olds, who called it worm pie!
Make a pasta (Jamie Oliver/Hugh F-W recipes just fine). Roll it out as fine as you can in a large sheet. Butter a casserole dish and line with the pasta, leaving the edges overhanging so they reach the table surface.
Lightly cook (al dente) a large amount of spaghetti - you want it soft enough to manouvere, but not soft enough to eat. In a separate pan, quickly heat up some chopped garlic and chili in olive oil and then remove the heat. Add two tins of chopped tomatoes, a tin of anchovies, a large spoonful of capers, a couple of spoonfuls of sliced black olives, a couple of packets of peeled shrimps, a handful of basil and a handful of rocket. Mix in the spahetti until it is thoroughly coated and pour the lot into into the waiting casserole dish. Shred some mozzerella and mix through. Add enough white wine to come up about half wau through the spaghetti filling. Close the pasta over the top into a parcel. Put the casserole lid on, and cook at gas 4 for 40 minutes. Take the casserole lid off and cook for another 30 minutes.
Serve with green salad and lots of crusty bread - when you first open the parcel it makes a divine smell, and the surprise when people see the spaghetti just great! I also do the same thing with a meatball sauce - better for children who don't like chilli or sea food. Enjoy - your kids will love it!