In a large skillet, brown ground beef with onion, pepper and garlic. Drain. Stir in tomatoes, tomato sauce and seasonings. Simmer, uncovered, for 10 minutes before removing from heat to cool.
Meanwhile, cook spaghetti al dente, according to package directions. Drain and rinse in cool water.
In a large bowl, stir together the cottage or ricotta cheese, cream cheese, egg and Parmesan cheese until combined. Add spaghetti and stir until well mixed. Pour into a greased 13×9 casserole dish. Spoon the meat sauce on top of the spaghetti and cover with shredded cheese.
Bake at 375 degrees for 20-25 minutes, until cheese is melted and golden. (If made during stolen moments, let the casserole dish come to room temperature while the oven heats.)
