Spaghetti Pie Casserole

Preheat oven to 350ºF.
In a large skillet, add spaghetti sauce and tomato sauce to the cooked Italian sausage; cook until just warmed through.
26 ounce jar spaghetti sauce, 1 pound Italian sausage, browned, fats drained, 8 ounce Hunt’s Roasted Garlic tomato sauce
In a large bowl, whisk together eggs, parmesan cheese and melted butter; add cooked pasta, tossing to coat.
2/3 cup grated parmesan cheese, 6 tablespoon unsalted butter, melted, 2 large eggs, beaten, 1 pound angel hair pasta, cooked according to pkg. directions, well drained
In another bowl, combine the cottage cheese and ricotta with the granulated garlic, salt, and pepper.
2 cups cottage cheese, 1 cup ricotta cheese, 1 teaspoon garlic powder or granulated garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
Divide pasta mixture in half, placing the first half evenly into the bottom of a greased 9 x 13 pan.
4 cups shredded mozzarella cheese
Top pasta with half of the cottage cheese/ricotta mixture, half of the meat sauce, then half of mozzarella cheese; repeat layers one more time.
Cover the spaghetti casserole tightly with aluminum foil. Bake for 30 minutes, then remove the foil. Bake the casserole an additional 20-25minutes, or until the casserole is hot throughout (165 degrees F. at the center) and golden brown and bubbly on top.
Let casserole rest for 5-10 minutes before serving.