Baked Spaghetti

1 lb spaghetti or angel hair pasta
2 T olive oil, divided
1 lb lean ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 tsp salt (or to taste)
1/4 tsp black pepper
4 C prepared pasta sauce (use your favorite bottled variety or prepare your own)
2 C creamed cottage cheese
1 C Parmesan cheese, grated
2 C grated Mozzarella cheese

In a large pot of salted boiling water, cook pasta until slightly underdone. Drain and rinse. Toss pasta with one tablespoon olive oil and set aside. Heat the remaining tablespoon of oil in large skillet over medium-high heat. Add the ground beef and onion and cook until meat is browned. (Use a potato masher to break up the lumps of meat while sautéing.) Add the garlic, salt and pepper. Sauté another minute. Stir in the pasta sauce. Spray 9 x 13-inch deep-dish casserole with cooking spray. Cover bottom with a layer of meat sauce (about half). Spread cottage cheese over sauce. Add the pasta and spread evenly in pan. Spoon remaining sauce over entire dish. Sprinkle surface with Parmesan cheese and top with mozzarella. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for ten minutes longer or until cheese is melted and bubbly.