Brown the ground meat in a large skillet. Drain the grease and stir in the marinara sauce, garlic powder, and red pepper flakes. Let it simmer on low while you prepare the other components.

In a medium bowl, combine the softened cream cheese, cottage cheese (or ricotta), sour cream, and fresh parsley. Whip these together until smooth. This creates the "million dollar" tangy, velvet-like center.

Cook the spaghetti in salted water for 2 minutes less than the package directions. It will finish cooking in the oven, and under-boiling prevents the noodles from becoming mushy.

Drain the pasta and immediately toss it with the melted butter and minced garlic. This ensures every strand of spaghetti is seasoned and lubricated before it is layered.

Grease a 9x13-inch baking dish. Place half of the buttery spaghetti in the bottom. Spread the entire creamy cheese mixture over the noodles. Top with the remaining spaghetti.

Pour the meat sauce evenly over the top layer of pasta. Smother the entire dish with mozzarella and Parmesan cheese.

Bake at 350°F for 30–40 minutes until the cheese is bubbling and starting to turn golden brown. Let it rest for 5–10 minutes before slicing to allow the layers to set.