Grease your pan (it doesn't have to be a pie tin, it can be a 8x8 pan, or whatever you have around.) And cook your spaghetti as the package dictates.
While noodles are cooking, use a fork to scramble an egg in a large bowl. After noodles are cooked, drain them, and add them to your egg. Then add your butter and mix thoroughly. Next, add basil and Parmesan cheese. Add pepper and garlic salt.
Next, spray your pan and dump in your spaghetti mixture. Press noodles down with a fork, trying to compress your mixture.
Add a layer of cottage cheese over your pie.
Add a layer of spaghetti sauce over the top of your cottage cheese. You can use canned or homemade. If you'd like sprinkle a little Parmesan as a garnish.
Bake at 350 degrees for about 30-40 minutes. If you need to shorten the time, just up the temperature. Enjoy!
Video
Notes
Pro Tips for Baked Spaghetti
I love that this dish can be made ahead! You can make one a day or two in advance and store in the fridge until ready to bake.
Spaghetti Pie is very flexible. If you want more cheese, add it. Don't like basil? Leave it out. Want more seasonings? You get the picture. I love the versatility of this dish and make it however I feel that day.
You can freeze spaghetti pie. If freezing, make sure you only cook your noodles to al dente. Once your pie is assembled, cover with tin foil (before baking) and freeze for up to 3 months. When ready to bake thaw overnight in the fridge or cook from frozen at 375 degrees for about an hour and a half.
If you want a macro friendly version, try using protein noodles, ground turkey and low fat cottage cheese. My kids don't even notice when I do this!