Preparation

• Preheat the oven to 350°F.
• In a large Dutch oven, heat the oil over medium heat. Add the garlic, bell pepper, onion, and rosemary and cook until softened, 2 to 3 minutes.
• Add the sausage and chuck and cook, breaking the meat up with a wooden spoon, until browned, 6 to 7 minutes.
• Add the tomato paste and cook, stirring, until it turns a deep red, 3 to 5 minutes.
• Add the marinara sauce and stir to combine. Let cook on low to heat through.
• In a medium bowl, combine the cream cheese, cottage cheese, parmesan, basil, salt, and egg. Stir together well. Set aside.
• In a large bowl, toss the spaghetti with the pesto. Place half the spaghetti in an even layer in a 13-by-9-inch baking dish.
• Using a rubber spatula, spread the cheese mixture evenly over the pasta. Add the remaining spaghetti in an even layer.
• Top with the meat sauce, leaving a ½-inch border so you can see the spaghetti around the edges.
• Sprinkle the meat sauce with the mozzarella, cover loosely with foil, and bake for 20 minutes.
• Uncover and continue baking until bubbling and golden brown, 10 to 20 minutes.
• Let the spaghetti cool for 5 minutes. Top with basil and serve with crusty bread on the side.