Preheat oven to 350°.
-Cook meat in a large nonstick skillet over medium heat until browned, adding Italian seasoning, stirring to crumble. Drain well.
- Add a splash of olive oil to the pan and saute garlic and mushrooms for 3-5 minutes. Return meat to pan and stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes.
-Combine the ricotta cheese, green onions, and cream cheese in a small bowl, and add cooked spaghetti, blending well until cheese melts. Place the spaghetti noodle mixture in a 2-quart casserole dish coated with cooking spray.
- Add one layer of blended cheeses.
- Top with meat mixture. Sprinkle with more of the cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly. (I put the broiler on for two minutes so the cheese would be a nice caramel color and a tad crispy)