Preheat oven to 350°F. Grease a 2- to 3-quart baking dish with 1 tablespoon of butter.

Bring a large pot of salted water to a boil and stir in 1 tablespoon chicken bouillon powder. Cook the spaghetti according to package directions until al dente. Drain and set aside.

In a large skillet over medium-high heat, cook ground beef with Italian seasoning and a pinch of salt until browned, about 5 to 7 minutes. Drain any excess grease. Stir in the marinara sauce and set aside.

In a bowl, combine cottage cheese, softened cream cheese, and sour cream. Stir until smooth. Fold in 1 cup of the shredded Italian-blend cheese.

Spread half of the cooked spaghetti in the prepared baking dish.

Spoon the cheese mixture over the spaghetti and spread evenly.

Sprinkle a layer of Italian-blend cheese on top.

Add the remaining spaghetti on top.

Slice the remaining 4 tablespoons butter and dot over the spaghetti.

Spread the beef and marinara mixture evenly on top.

Sprinkle the remaining shredded Italian-blend cheese over everything.

Bake uncovered for about 30 minutes, until bubbly and the cheese is melted.

Remove from oven, let rest a few minutes, then garnish with grated Parmesan cheese before serving.