Instant Pot/Oven Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Break the spaghetti in half. Lay the spaghetti in the pot in a criss cross pattern.
4. Pour 24 ounces of spaghetti sauce over the top of the spaghetti. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. Stir well.
6. In a bowl whisk together softened cream cheese, cottage cheese and pesto until smooth. 
7. In a 9×13 inch baking dish spread half of the spaghetti mixture. Then scoop dollops of the cream cheese mixture on top and spread with a spatula. Pour the rest of the spaghetti mixture on top.
8. Bake at 350 degrees for 25 minutes. Sprinkle the cheese on top and bake for 10 more minutes. 
9. Serve and enjoy! Top with fresh basil, if desired.

Stove/Oven Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. Heat a large pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper. 
3. Stir pasta and 24 ounces of spaghetti sauce into the beef. 
4. In a bowl whisk together softened cream cheese, cottage cheese and pesto until smooth. 
5. In a 9×13 inch baking dish spread half of the spaghetti mixture. Then scoop dollops of the cream cheese mixture on top and spread with a spatula. Pour the rest of the spaghetti mixture on top.
6. Bake at 350 degrees for 30 minutes. Sprinkle the cheese on top and bake for 10 more minutes. 
7. Serve and enjoy! Top with fresh basil, if desired.