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1
Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
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2
For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
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3
Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
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4
Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
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5
Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
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6
Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
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7
Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
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8
TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
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9
In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
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10
Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
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11
Top with 1 cup or more of mozzarella cheese.
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12
Cover with foil and bake at 350u00b0F for 30 minutes.
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13
Uncover and continue to bake 10-15 minutes more or until hot and bubbly.
