• Adjust oven rack to middle position and heat oven to 350℉.

Topping

• Mix together the ½ cup grated Parmesan cheese, panko crumbs, garlic, olive oil. Set aside.

Pasta

• Brink 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. (In Italy this is referred to molto al dente)
• Drain and leave in colander.
• Meanwhile whisk cottage cheese, 1 cup Parmesan, and eggs together in medium bowl; set aside.
• Heat oil and garlic in 12-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown about 3 minutes.
• Stir in tomato sauce, died tomatoes and their juice, and oregano: bring to a simmer and cook until thickened, about 10 minutes.
• Off heat, stir in ½ cup basil and sugar and season with salt and pepper to taste.
• Stir cream and cornstarch together in a small bowl; transfer to now-empty pasta pot and set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes.
• Off heat, stir in cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella. Add pasta to pot and toss to combine.
• Transfer pasta mixture to 13 X 9-inch baking dish and spread remaining tomato sauce evenly over top.
• Sprinkle with remaining ¾ cup mozzarella and remaining ½ cup Parmesan. Cover dish tightly with greased aluminum foil. Bake for 30 minutes.
• Remove the foil and sprinkle on the topping.
• Continue to bake until cheese is bubbling and topping is golden brown, about 30 minutes.
• Let casserole cool for 20 minutes, then sprinkle with remaining t tablespoons basil.
• Serve and enjoy.