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

Bring a large pot of salted water to a boil and add the spaghetti noodles. Cook until al dente, about 8-10 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the lean ground beef and cook for 5-7 minutes.

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

Pour the prepared sauce into the skillet with the browned beef. Stir to combine and let it simmer on low heat for 15-20 minutes.

In a large mixing bowl, take 2 cups of the sauced beef mixture and combine it with the drained spaghetti.

In another bowl, mix together ½ cup of shredded mozzarella cheese, softened cream cheese, and cottage cheese.

Layer half of the spaghetti mixture into the bottom of the greased casserole dish. Spread the cheese mixture evenly over the spaghetti.

Cover the assembled casserole with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 5 minutes.

Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped basil.