Chief Longwind Of The North
Certified/Certifiable
MsMofet, the use of cottage cheese is a poor man's substitute for ricotta, which is the cheese of choice used in making lasagna. While cottage cheese has a similar appearance to ricotta, any similarity ends there. The flavor of ricotta is superior in every way, as you already know!
And I believe you are right when it comes to not finding it in any normal Italian Spaghetti recipe. Just for curiosity, I consulted with a life-long friend, M. Cappitelli, a Chicago-Italian cook and she had never heard of such a thing, but she had seen it as an ingredient in spaghetti pesto sauce, and in baked spaghetti - strictly American inventions.
Just remember, what is to one trash, is to another treasure. I never used cottage cheese in lasagna until I met my wife. Her family used it exclusively, and didn't like ricotta cheese at all. I tried it her way and it tasted pretty good. Her version of Sloppy Joe filliing and Tacos would probably raise eyebrows as well. But she won't eat them any other way. They are what she grew up with. I like it all. If it tastes good, is seasoned properly, and the texture works, then I don't often stand on tradition. I may love the original, but that won't stop me from eating someone else's idea of what it's supposed to be, whatever the dish is. I do draw the line at using baking soda to tenderize or season beef though. To me, it tastes horrible. And yet, I've known two ladies who swear that it's the only way to get all of the flavor our of beef.
Keep an open mind, and remember that everyone has differing taste buds, that are influenced by their sensitivity to flavors, what they grew up with, and their ability to try new and sometimes interesting variations.
I'm a lucky guy. I like most everything and so am very flexible. It allows me to enjoy things from all over the world, and from most homes where I might be invited as a guest. It also allows me to tailor my cooking to who I'm making it for.
Seeeeeeya; Goodweed of the North