Ingredients

Instructions

  1. Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
  2. For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
  3. Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
  4. Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
  5. Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
  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.
  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.
  8. TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
  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.
  10. Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
  11. Top with 1 cup or more of mozzarella cheese.
  12. Cover with foil and bake at 350°F for 30 minutes.
  13. Uncover and continue to bake 10-15 minutes more or until hot and bubbly.