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1
Pour the tomatoes with their juices into a 1-quart liquid measuring cup.
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2
Add salt and sugar.
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3
Add water until the mixture measures 1 quart.
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4
Heat the oil in large nonstick skillet over medium heat until shimmering.
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5
Add the onion and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes.
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6
Add mushrooms and saute lightly.
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7
Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
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8
Add the ground meat and Italian spice, cook, breaking apart the meat, until no longer pink, about 4 minutes.
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9
Sprinkle meat with salt to taste while still pink.
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10
Scatter the pasta over the meat but do not stir.
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11
Pour the diced tomatoes with their juices and the tomato sauce over the pasta.
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12
Cover and bring to a simmer.
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13
Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
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14
Remove the skillet from the heat and stir in the cheeses.
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15
Season with salt and pepper.
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16
Dot with heaping tablespoons of the cottage cheese, cover, and let stand off the heat for 5 minutes.
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17
Sprinkle with the basil and the remaining 2 tablespoons Parmesan.
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18
Serve.
