1 (16 ounce) package spaghetti, divided
1 (1 ounce) can Italian-style diced onion with liquid
1 (8 ounce) package cream cheese, softened
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt and pepper to taste
1/2 pound ground beef
1 pound shredded Swiss cheese
1 (4 ounce) can tomato paste
3/4 cup Italian-style chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Boil spaghetti for 10 minutes or until al dente. Drain cooked spaghetti; drain and keep warm.
Mix together spaghetti, cottage cheese, shredded cheese, onion, basil, oregano, salt and pepper. Cut in butter.
Dredge meat in mixture. Roll meat in bread crumbs. Shape mixture into 4 pieces. Transfer to a 9x13 inch baking dish.
Bake in preheated oven, uncovered, for 1 hour or until meat is tender. Drain excess liquid and brush with egg white. Sprinkle with half a cup Parmesan cheese, crumbled. Pipe 10 slices oregano or marinara over meat. Return meat to oven.
Bake in preheated oven for 15 minutes or until cooked through and juices run clear. When finished, reheat uncovered, uncovered pasta in oven for 5 to 10 minutes. Turn pasta over to allow steam to escape.