Preheat oven to 350ºF. Lightly grease a pie dish & set aside.
Prepare dry spaghetti according to package instructions. While the pasta is boiling, heat oil over medium heat in a separate large skillet. Dice bell pepper, onion, and garlic.
Drain pasta water & run pasta under cold water to cool. Allow the pasta to continue to drain in a colander to remove as much water as possible.
Sauté bell pepper and onion until they begin to soften, about 5-7 minutes. Add minced garlic, giving it a quick stir before adding ground turkey. Season with salt & pepper to taste.
Brown turkey until no longer pink, breaking up and combining with the vegetables as you go. Add basil, oregano, salt, garlic powder, & cayenne pepper. Stir to combine before mixing in pasta sauce.
In a medium bowl, whisk together egg & a pinch of salt. Add cooked spaghetti, mixing until lightly coated with egg. Finally, stir in grated parmesan cheese until evenly distributed.
Transfer spaghetti mixture to greased pie dish, gently pressing to create a large well in the center. Add cottage cheese into well. Next, pour meat sauce on top of cottage cheese leaving about a 1-inch border of spaghetti exposed for the "crust." Finally, sprinkle with mozzarella cheese.
Bake, uncovered, for 20-30 minutes until edges are just lightly browned and cheese is melted. Let sit for at least 15 minutes before slicing and serving. Enjoy!