Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Prepare the meat sauce: In a large skillet, brown the ground beef over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.

Add the tomatoes: Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, salt, and black pepper. Let this mixture simmer on low heat for about 15-20 minutes, allowing the flavors to meld.

Mix the cheese filling: In a medium bowl, combine the cottage cheese, sour cream, and one cup of the mozzarella cheese. Mix well until creamy and uniform.

Preheat your oven to 375°F (190°C). In a greased 9×13 inch baking dish, layer half of the cooked spaghetti first. Then, spread half of the meat sauce over the spaghetti.

Next, carefully spread the cheese mixture over the meat sauce, ensuring even coverage.

Layer the remaining spaghetti over the cheese mixture. Pour the rest of the meat sauce on top of the spaghetti.

Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese evenly over the top.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Allow the casserole to cool for about 10 minutes before slicing. Garnish with fresh basil if desired and serve warm.