nstructions
1. Prep & Cook Components
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the spaghetti according to package directions for al dente. Drain and set aside.
While pasta cooks, brown the ground beef in a large skillet over medium-high heat until no pink remains. Drain excess fat. Stir in the jar of spaghetti sauce, salt, and pepper. Simmer for 5 minutes, then remove from heat.
2. Make the Cream Cheese Filling
In a medium bowl, use a hand mixer to beat the softened cream cheese until smooth. Add the cottage cheese, sour cream, and garlic powder (if using). Beat again until the mixture is well combined and mostly smooth.
3. Assemble the Casserole
Pour the melted butter into the prepared baking dish, tilting to coat the bottom evenly.
Layer 1: Spread half of the cooked spaghetti evenly over the butter.
Layer 2: Spoon and spread the entire cream cheese mixture over the spaghetti layer.
Layer 3: Top with the remaining half of the spaghetti.
Layer 4: Pour the meat sauce evenly over the top, spreading to cover all the spaghetti.
4. Bake
Sprinkle ½ cup of the Parmesan cheese evenly over the top. Cover the dish tightly with aluminum foil.
Bake for 30 minutes. Remove the foil, sprinkle the remaining ½ cup of Parmesan over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and the casserole is bubbly.
5. Rest & Serve
Let the casserole rest for 10-15 minutes before serving. This allows the layers to set for cleaner slices.
Chef’s Notes & Variations
Pasta Tip: Undercook your spaghetti by 1-2 minutes, as it will continue to absorb liquid and soften during baking.
Meat Variations: Substitute ground Italian sausage, ground turkey, or a plant-based ground meat for the beef.
Extra Creamy: For an even richer layer, mix 1 cup of shredded mozzarella into the cream cheese filling.
Make Ahead: Assemble the casserole (unbaked) up to a day in advance. Cover and refrigerate. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
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