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Warm the oven up to 350 degrees Fahrenheit, or 175 degrees Celsius.
To boil, add a little amount of salt to a big pot of water. For about 12 minutes, or until the spaghetti is cooked through but still somewhat firm to the bite, boil the water. Run off.
On a medium-high heat, warm a big skillet. After 5 to 7 minutes of browning and crumbling the meat in the heated pan, remove from heat and set aside. Move to a mixing dish and include spaghetti sauce.
In a 9×13-inch casserole dish, lay half of the pieces of butter on the bottom. Half of the spaghetti should be spread out in the dish.
Toss the spaghetti with the cottage cheese, cream cheese, and sour cream that you have mixed in a bowl. Sprinkle the leftover spaghetti and butter on top.
Evenly distribute the ground beef mixture over the pasta.
Put it in a preheated oven and cook it for half an hour. Add the Cheddar cheese and bake for another 15 minutes, or until the cheese melts and starts to color slightly.