Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, following the package instructions. You want it slightly firm because it will continue cooking in the oven.

Drain the pasta and set it aside. You can drizzle a tiny bit of olive oil over it to prevent sticking if needed.

Pro tip: Don’t overcook the pasta here—firm spaghetti holds up much better in an oven baked spaghetti dish and won’t turn mushy later.

Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until soft and slightly golden.

Stir in the garlic and cook for about 30 seconds until fragrant. Add the ground beef and break it apart as it cooks until browned and fully cooked through.

Pour in the marinara sauce, then add Italian seasoning, salt, and black pepper. Stir everything together and let it simmer for about 8–10 minutes so the flavors can deepen.

Pro tip: Letting the sauce simmer is key—it thickens slightly and develops that rich, comforting flavor that makes this cottage cheese pasta bake so good.

In a mixing bowl, combine cottage cheese, egg, grated Parmesan, and garlic powder. Stir until smooth and well blended.

This mixture should look creamy and slightly thick—it’s what gives the baked spaghetti its signature soft, layered texture.

Pro tip: Mix thoroughly so the egg is fully incorporated. This helps the layer set properly in the oven instead of becoming watery.

Preheat your oven to 375°F (190°C). Lightly grease your baking dish.

Spread a thin layer of meat sauce at the bottom of the dish. Add half of the cooked spaghetti on top, followed by half of the cottage cheese mixture.

Repeat the layers: meat sauce, remaining spaghetti, then the rest of the cottage cheese mixture. Finish with the remaining meat sauce spread evenly on top.

Pro tip: Layering evenly ensures every bite has that perfect balance of pasta, sauce, and creamy cottage cheese.

Sprinkle mozzarella and Parmesan generously over the top layer.

Cover the dish with foil and bake for about 20 minutes. Then remove the foil and bake for another 10–15 minutes until the cheese is melted, bubbly, and slightly golden.

Pro tip: Removing the foil at the end helps the cheese brown beautifully, giving you that irresistible baked finish.

Once out of the oven, let the baked spaghetti rest for about 10 minutes before serving. This helps it set and makes slicing much easier.

Garnish with fresh parsley if desired, then serve warm and enjoy.