Cook spaghetti according to package directions; drain. Stir in 4 tablespoons of the pesto and the egg; set aside.
Coat a 9-inch pie plate with cooking spray. Press spaghetti mixture onto bottom and up sides of prepared pie plate, forming a crust. In a small bowl combine ricotta and the remaining 2 tablespoons pesto; spread over the top and up the sides of the pasta crust.
Preheat oven to 350 degrees F. In a medium saucepan stir together frozen Turkey Meatballs, pasta sauce, olives, and the water. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, about 5 minutes or just until meatballs are heated through, stirring twice. Uncover pasta crust. Spoon meatball mixture into pasta crust. Cover pie loosely with foil.
Bake for 25 minutes. Sprinkle with pizza cheese. Bake, uncovered, about 5 minutes more or until heated through. If desired, sprinkle with snipped fresh basil.
Preheat oven to 350 degrees F. In a very large bowl combine eggs, bread crumbs, onion, Parmesan cheese, tomatoes, Italian seasoning, garlic salt and black pepper. Add uncooked ground turkey; mix well. Shape turkey mixture into 1-inch meatballs. Place meatballs into two 15x10x1-inch baking pans. Place baking pans on separate oven racks. Bake about 20 minutes or until meatballs are cooked through. Drain meatballs on paper towels. Arrange meatballs in clean baking pans, making sure meatballs do not touch. Cover loosely; freeze until firm. Divide meatballs among three large freezer bags or containers. Seal, label, and freeze for up to 3 months.