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Preheat oven to 350°F. Grease a 2- to 3-quart baking dish with 1 tablespoon of butter.
Bring a large pot of salted water to a boil and stir in 1 tablespoon chicken bouillon powder. Cook the spaghetti according to package directions until al dente. Drain and set aside.
In a large skillet over medium-high heat, cook ground beef with Italian seasoning and a pinch of salt until browned, about 5 to 7 minutes. Drain any excess grease. Stir in the marinara sauce and set aside.
In a bowl, combine cottage cheese, softened cream cheese, and sour cream. Stir until smooth. Fold in 1 cup of the shredded Italian-blend cheese.
Spread half of the cooked spaghetti in the prepared baking dish.
Spoon the cheese mixture over the spaghetti and spread evenly.
Sprinkle a layer of Italian-blend cheese on top.
Add the remaining spaghetti on top.
Slice the remaining 4 tablespoons butter and dot over the spaghetti.
Spread the beef and marinara mixture evenly on top.
Sprinkle the remaining shredded Italian-blend cheese over everything.
Bake uncovered for about 30 minutes, until bubbly and the cheese is melted.
Remove from oven, let rest a few minutes, then garnish with grated Parmesan cheese before serving.