Preheat & Prep: Preheat your oven to 350°F (175°C).

Boil Pasta: Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until firm to the bite (al dente), about 12 minutes. Drain well and set aside.

Cook the Meat Sauce: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until completely browned and crumbly (about 5–7 minutes). Drain and discard the excess grease. Stir the spaghetti sauce into the beef, mix well, and set aside.

Create the Cream Layer: In a medium bowl, combine the cottage cheese, softened cream cheese, and sour cream. Mix until completely smooth and well-blended.

Begin Layering: Place half of the butter slices into the bottom of a 9x13-inch casserole dish. Spread half of the cooked spaghetti in an even layer over the butter.

Add the Middle: Spread the cream cheese mixture evenly over the first layer of spaghetti.

Finish Layering: Cover the cream mixture with the remaining spaghetti. Top this layer with the remaining slices of butter. Pour the ground beef and tomato sauce mixture over the top, spreading it into an even layer to cover the noodles.

First Bake: Bake uncovered in the preheated oven for 30 minutes.

Add Cheese & Finish: Remove from the oven and sprinkle the sharp Cheddar cheese evenly across the top. Return to the oven and continue baking for another 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Serve: Let the casserole rest for 5 minutes before slicing. Enjoy!