Preheat oven to 400°

In a large skillet, heat olive oil over medium heat. Add beef crumbles and cook just until heated through. Remove from pan and set aside.

To the same pan, add additional 1 T olive oil. Saute onions 2-3 minutes, until softened. Add garlic and cook an additional 1 minute.

Meanwhile, cook pasta to al dente consistency according to package directions. Drain pasta.

To the pasta pot, stir together cream cheese, cottage cheese, 1/2 cup mozzarella, 1/2 cup Parmesan, and 2 cups spaghetti sauce.

Toss pasta with the cheese and sauce mixture until evenly coated.

Press the spaghetti mixture firmly into a prepared deep-dish pie plate. You may have a little leftover, or enough to make two, depending on the depth of your dishes.

Top with remaining 1 cup spaghetti sauce, then with mozzarella and Parmesan.

Bake, uncovered, 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve warm.