Oven Spaghetti

My rockin' sister-in-law made this for us when Baby was born. It is probably not one of the healthiest meals, but easy to put together--and the kids love it. I've also used it with great success as a meal for parents of newborns (hey, it beats lasagna).

8-oz. package thin spaghetti
1 ½ lbs. lean ground beef
1 teaspoon of salt
Freshly ground black pepper to taste
3 8-oz. cans tomato sauce or 1 28-oz. jar of spaghetti sauce
½ lb. fresh mushrooms, sliced
8-oz. container cream cheese
½ cup sour cream
8-oz. container cottage cheese
½ cup green onions, sliced
2 tablespoons diced green pepper
½ cup shredded parmesan or mozzarella cheese (optional)

Preheat oven to 350. Cook and drain spaghetti according to directions. In a large skillet, brown beef, then stir in salt, pepper, tomato sauce and mushrooms. Remove from heat. In a bowl, stir together cream cheese, cottage cheese, sour cream, onion and green pepper. Coat a 2 ½ quart casserole dish with cooking spray. Place half of the cooked spaghetti in the dish. Spread cheese layer over spaghetti. Place remaining half of spaghetti on top of cheese layer. Top with tomato-meat sauce layer. Sprinkle with shredded parmesan or mozzarella cheese, if desired. Can be refrigerated at this point to be baked later. If so, remove from refrigerator 30 minutes before baking. Bake for 45 minutes. Serves 6-8.