Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with oil or nonstick spray. This prevents sticking and makes serving much easier later. Set the dish aside so it’s ready once the casserole is assembled.

Heat a large skillet over medium-high heat and add the ground beef along with the finely chopped onion. Cook while breaking the beef apart with a spoon until it is fully browned and no pink remains. Add the minced garlic during the last minute of cooking so it becomes fragrant without burning, then drain off any excess fat if needed.

Lower the heat slightly and stir in the tomato sauce along with your seasonings, such as salt, black pepper, paprika, Italian seasoning, and a pinch of red pepper flakes if using. Let the mixture simmer gently for a few minutes so the flavors blend and the sauce thickens slightly, keeping the beef juicy but not watery.

In a separate bowl, combine the cottage cheese and sour cream and mix until smooth and creamy. Take a moment to stir well so there are no large curds, as this helps create a rich, even layer that melts beautifully into the casserole while boosting protein.

Spread a light layer of cooked pasta evenly across the bottom of the prepared baking dish. Spoon part of the beef mixture over the pasta, spreading it out gently so every bite gets some meat and sauce. Add dollops of the creamy cottage cheese mixture and smooth it lightly, then sprinkle a layer of shredded cheese over the top.

Repeat the layering process with the remaining pasta, beef mixture, and creamy layer, finishing with a generous final layer of shredded cheese on top. Make sure the surface is evenly covered so it bakes up golden and bubbly.

Place the baking dish in the preheated oven and bake uncovered until the casserole is heated through, the cheese is fully melted, and the top is lightly golden and bubbling around the edges. This usually takes about 30–35 minutes, depending on your oven.

Remove the casserole from the oven and let it rest for 10–15 minutes before serving. This short resting time allows the layers to set, making it easier to slice and helping the flavors come together for the best texture and taste.