Preheat oven to 350°F. Butter a 9 x 13“ casserole dish and set aside.

Heat olive oil over medium high heat in a large skillet, add the chopped onion, and cook until translucent. Add the garlic and cook for another minute until fragrant.

Add the ground beef and break apart with a wooden spoon.

Season the meat with 2 teaspoons Italian seasoning, garlic powder, onion powder, salt, and pepper and continue to cook until no longer pink.

Meanwhile, boil the pasta in salted water until al dente. Drain the pasta then stir in 1 jar of pasta sauce, season with salt and pepper, and set aside

Once the meat is browned, skim off excess fat if needed and stir in one jar of pasta sauce, and set the mixture aside.

In a medium bowl, whisk cottage cheese, cream cheese, Greek yogurt, 1 cup mozzarella, 1 teaspoon Italian, salt, and pepper until combined and set aside.

Layer half the spaghetti mixture in the bottom of the prepared casserole dish.

Spread the cottage cheese mixture evenly over top, followed by the remaining spaghetti.

Spread the meat sauce over the spaghetti and top with the remaining mozzarella.

Bake 35-45 minutes until lightly browned and bubbly.