Lightly grease a deep dish 9'' or 10'' pie plate with cooking spray.*
Cook spaghetti noodles according to package directions. Drain, and add hot noodles to a large bowl.
In a small bowl, beat the egg. Add the butter and the hot pasta. Toss until butter is melted. Add parmesan cheese, basil, and a little salt and pepper and toss everything gently to combine. Empty pasta mixture into prepared pie pan and pat down tight.
Spread cottage cheese evenly over the top of the pasta. Spoon your favorite spaghetti sauce over top and smooth into an even layer.
Bake at 350 degrees F for 20 minutes. Allow to cool for 5-10 minutes before slicing into wedges and serving.
Store leftover spaghetti pie in the refrigerator for 3-4 days. Reheat in the microwave.
Sauce: store-bought, homemade marinara, or homemade spaghetti sauce would all be delicious!Cottage Cheese: ricotta may be substituted. Pie Pan: This recipe fits a deep dish pie pan. If you don't have a deep dish pie pan than I would suggest making this in an 8x8'' square (or similar size) casserole dish.Make-ahead Instructions: Make the pie completely, but don't bake it. Cover tightly with plastic wrap and refrigerate for several hours, until ready to bake. If you want to prepare it more than 1 day in advance, I would suggest not adding the pasta sauce until right before you bake it (otherwise liquid from the sauce may pool at the bottom of the pan while it sits in the fridge for so long).Freezing Instructions: Cook the noodles just barely until al dente (don't overcook). Prepare the pie completely, but don't bake it. Cool completely, then cover with a double layer of aluminum foil and freeze for up to 3 months. (Spray the bottom layer of aluminum foil with non-stick cooking spray).Bake from frozen, covered, for about 1 hour and 15 minutes. Uncover and bake until heated through, about another 20-30 minutes. I like to serve with extra sauce, since some of the sauce will have soaked up in the noodles over time.