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1
Adjust the oven rack to the middle position.
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2
Preheat the oven to 350 degrees.
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3
Whisk the cottage cheese, eggs, and 1 cup of the Parmesan cheese together in a medium bowl; set aside.
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4
Bring 4 to 6 quarts of water to a boil in a large pot or Dutch oven over high heat.
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5
Stir in 1 tablespoon of salt and the pasta; cook, stirring often, until the pasta is just shy of al dente, 5 to 7 minutes.
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6
Drain the pasta and leave in the colander (do not wash the pot).
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7
Meanwhile, heat the olive oil and garlic in a 12-inch skillet over medium heat until the garlic is fragrant but not brown, about 2 minutes.
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8
Stir in the tomato sauce, diced tomatoes, and oregano, and simmer until thickened, about 10 minutes.
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9
Take skillet off the heat and stir in 1/2 cup of the freshly chopped basil and the sugar; then season with salt and pepper, to taste.
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10
Stir the cornstarch into the heavy cream in a small bowl; transfer the mixture to the now-empty pot (which you didn't clean) and set over medium heat.
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11
Bring to a simmer and cook until thickened, 3 to 4 minutes.
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12
Remove the pot from the heat and add the cottage cheese mixture, 1 cup of the prepared tomato sauce, and 3/4 cup of the diced mozzarella; then stir to combine.
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13
Add the pasta and stir to coat thoroughly with sauce.
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14
Transfer the pasta mixture to a 13 by 9-inch baking dish and spread the remaining sauce evenly over the pasta mixture.
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15
Sprinkle the remaining 3/4 cup mozzarella and the remaining 1/2 cup Parmesan over the top.
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16
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
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17
Remove the foil and continue to cook until the cheese is bubbling and just beginning to brown, about 30 minutes longer.
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18
Remove from oven and let set for about 15 minutes.
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19
Sprinkle with the remaining 2 tablespoons of chopped basil and serve.
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20
Mangia!
