Preheat oven to 350 degrees F (180 degrees C).
Make the crust: Mix together Spaghetti (4 cup) and Butter (1/3 cup).
In a separate bowl, whisk Large Egg (2). Add Grated Parmesan Cheese (1/2 cup) and mix well.
Pour egg mixture into into spaghetti and butter mixture and mix well.
Spray 2 large muffin pans with cooking spray.
Divide spaghetti mixture evenly into 12 muffin cups. Press spaghetti to form a little nest in each muffin cup.
For the filling, mix together Cottage Cheese (3/4 cup) and Grated Parmesan Cheese (1/4 cup).
Spread cheese mixture over the inside of spaghetti nests.
Make the sauce: Pour Olive Oil (2 tablespoon) into pan, add Lean Ground Beef (1 pound), Dried Basil (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Onion Powder (1/2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (to taste). If you do have excess fat from the meat, go ahead and drain after it is browned.
Add Tomato Sauce (1 can). Stir and simmer 10 minutes.
Spoon the sauce mixture evenly over spaghetti nests.
Top each with Shredded Mozzarella Cheese (1 cup).
Bake approximately 30 minutes until cheese is lightly browned. Serve warm.