Bring a 6-quart / 5.7L pot of generously salted water to a boil. Cook the ziti 1 minute less than the package directions, until just shy of al dente, then drain and set aside.

Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft.

Add the garlic and cook for 30 seconds until fragrant, then add the ground beef. Break it up with a spoon and cook for 8 to 10 minutes, until no pink remains and it reaches 160°F / 71°C on an instant-read thermometer.

Drain off excess fat, then stir in the marinara sauce, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 5 minutes.

Add the cottage cheese, egg, parmesan, and garlic powder to a food processor or blender. Blend for 45 to 60 seconds, scraping down the sides once, until completely smooth with no visible curds.

Heat the oven to 375°F / 190°C. In a large mixing bowl, combine the cooked ziti with the meat sauce.

Spread half of the pasta and sauce mixture into a 9x13-inch (33 x 23 cm) baking dish. Spoon the blended cottage cheese mixture over the top in an even layer.

Add the remaining pasta and sauce on top, then scatter the shredded mozzarella evenly over the surface.

Bake for 25 to 30 minutes, until the sauce is bubbling at the edges and the mozzarella is deep gold in spots.

Let the dish rest for 5 minutes before slicing into 6 portions. Garnish with fresh basil or parsley if using.