In a large bowl use your hands to mix together the ground beef, oregano, basil, salt, pepper, garlic powder, and crushed red pepper until well combined.
Heat a dutch oven or large pot over medium-high heat. Add the beef mixture to the pot and cook until browned, about 5 minutes, breaking up the beef with a spatula as it cooks.
Stir the chopped tomatoes in with the beef and cook while breaking up the tomatoes until the tomatoes are well broken down and the mixture is boiling rapidly, about 5 minutes.
Reduce the heat to medium and simmer, stirring occasionally, while you make the pasta.
Preheat the oven to 350°F.
Cook the spaghetti according to package directions then drain and set aside.
In a large bowl mix together the Parmesan and cottage cheese and set aside.
When the meat sauce has thickened take it off the heat then taste and season with additional salt & pepper if needed. Stir the cooked pasta in with the sauce until well combined.
Spread half of the pasta & meat sauce into a 9x13-inch baking dish. Spread all the cottage cheese mixture evenly on top of the pasta then spread the remaining half of pasta & meat sauce evenly on top of the cheese mixture. Press everything down flat with a spatula then sprinkle the mozzarella on top.
Cover the dish tightly with aluminum foil bake in the preheated oven for 30 minutes.
Remove the foil from the dish and bake 15 more minutes or until bubbly and cheese begins to brown.
Remove the dish from the oven and allow to sit for 15 minutes before serving.
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