Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
In a large pot bring water to a boil. Add in 1 TBS salt and 1 lb of dry uncooked spaghetti. Stir. Cook per directions on spaghetti package for al dente. Drain pasta and place back in pot. Coat with 1 TBS of cooking oil to prevent sticking.
In a large skillet over medium high heat break up ground beef and cook until browned. Add in bell pepper and onion and cook until softened. Drain any excess grease.
Add salt, black pepper, Italian seasoning, minced garlic, pasta sauce, butter, sugar, and water. Bring to a simmer while stirring to combine. Turn off burner.
In a medium bowl mix together cottage cheese, mozzarella cheese, and parmesan cheese.
Pour half of the meat mixture (bolagnese) evenly into bottom of prepared 9 x 13 baking dish. Evenly place half of the cooked, drained spaghetti across the meat sauce. Dollop all of the cheese mixture on top of the meat mixture and spread evenly. Place rest of spaghetti across the cheese mixture evenly. Pour remainder of the meat mixture evenly over the spaghetti.
Top meat mixture with 8oz mozzarella cheese evenly. Bake in preheated oven for 20-25 minutes until cheese has melted and is lightly golden brown.
Allow to rest 10 minutes before cutting squares. Top with fresh parsley and enjoy.
