Directions

Adjust oven rack to middle position and heat oven to 350°. Bring 4 quarts of water to boil in large pot. Add pasta and couple pinches of salt, stirring often. Once pasta has softened, but not yet cooked thru, about 6 minutes, drain and leave in colander. Set pot aside to use later from cheese mixture.

In a medium bowl, whisk eggs, cottage cheese, and 1 cup Parmesan together. Set aside.

Heat oil and garlic in large skillet over medium heat. Stir often, until garlic turns golden brown, about 3 minutes. Stir in tomato sauce, diced tomatoes and oregano; bring to simmer. Cook for about 10 minutes or until thickened. Stir in basil, sugar, and Worchestershire sauce and season with salt and pepper. Remove sauce from heat.

Whisk heavy cream and cornstarch together in a small bow, transfer to now empty pasta pot, and cook over medium heat. Bring mixture to simmer and cook until thickened, 4 to 5 minutes. Remove from heat and stir in cottage cheese mixture, 1 cup tomato sauce and 1 cup mozzarella. Add pasta to pot and toss to combine.

Transfer pasta mizture to 9×13 casserole dish and spread remaining tomato sauce evenly over top. Sprinkle with remaining parmesan and mozzarella. Spray aluminum foil with cooking oil spray and cover dish tightly. Bake for 30 minutes, then remove foil and bake for 30 minutes longer. Let casserole cool for 15 minutes and serve.