1. Cook Pasta (Al Dente):

• Preheat the oven to 350°F (175°C). Grease a 9×13 inch casserole dish.
• Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions, but subtract 1 minute from the minimum cooking time to ensure it remains slightly firm (al dente).
• Drain the pasta well and set aside.

2. Cook Meat and Aromatics:

• While the pasta cooks, place a large skillet over medium-high heat. Add the olive oil.
• Add the chopped yellow onion and cook until softened, about 4-5 minutes.
• Add the lean ground beef to the skillet. Sprinkle with the garlic powder, Italian seasoning, salt, and black pepper.
• Cook, breaking the meat apart with a spoon or spatula, for 7-8 minutes, or until the beef is browned and cooked through. Drain off any excess fat if desired.

3. Combine Sauce Ingredients:

• Reduce the heat slightly if needed. Stir the cottage cheese directly into the cooked meat mixture in the skillet until well combined.
• Pour the jar of pasta sauce over the meat and cottage cheese mixture. Stir well to combine everything. Let it heat through for a minute or two.

4. Add Pasta:

• Stir the cooked and drained al dente penne pasta into the meat sauce mixture in the skillet, ensuring the pasta is evenly coated.

5. Assemble Casserole:

• Transfer the pasta and meat sauce mixture from the skillet to the prepared greased 9×13 casserole dish.
• Spread the mixture out evenly in the dish.

6. Top with Cheese and Bake:

• Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
• Place the dish in the preheated oven. Bake uncovered for 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.

7. Garnish and Serve:

• Let the casserole rest for 5-10 minutes after removing it from the oven.
• Garnish with fresh chopped basil just before serving.
• Serve hot.