Preheat your oven to 350°F (175°C) and lightly grease a 13x9-inch casserole dish with cooking spray or olive oil.

Bring a large pot of salted water to a boil. Cook the spaghetti noodles according to package instructions until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet over medium-high heat, pour in the olive oil. Add the ground beef and cook for about 5–7 minutes until browned. Break meat into smaller pieces as it cooks.

In a medium bowl, combine the tomato sauce, crushed tomatoes, cornstarch, Italian seasoning, dried basil, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper. Whisk until well blended.

Pour the sauce mixture into the skillet with the browned beef. Stir until the beef is well-coated in sauce, then reduce heat and let it simmer for 15–20 minutes.

In a large bowl, combine the cooked spaghetti noodles with 2 cups of the simmered sauce mixture. Stir gently to coat the noodles.

In another bowl, blend together the mozzarella cheese, cream cheese, and cottage cheese until fully incorporated.

Spread half of the remaining sauce on the bottom of the greased dish. Add half of the spaghetti mixture, followed by all of the cheese mixture. Top with the rest of the spaghetti and finish with the remaining sauce.

Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil, add remaining mozzarella cheese on top, and bake uncovered for an additional 5 minutes.

Let it cool for a few minutes before serving. Garnish with chopped fresh basil.