1 1/2 cups Parmesan cheese, freshly grated and divided
2 cups mozzarella cheese, chopped into 1/4-inch cubes and divided
Fresh basil, chopped, for serving
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
In a large pot of salted boiling water, cook the pasta 2 minutes less than package instructions call for. Drain and drizzle with a bit of olive oil to prevent sticking. Set aside.
In a large skillet, cook the sausage over medium high heat until no longer pink, about 5 minutes. Drain fat, if needed.
Add garlic and cook until fragrant, about 1 minute. Add oregano, basil, and season with salt and pepper.
Stir in tomato sauce and diced tomatoes. Lower heat to medium and cook until mixture bubbles. Reduce heat to medium low and let simmer 10 minutes. Remove skillet from heat and stir in sugar and fresh basil. Set aside.
In a large bowl, beat the cream cheese until smooth. Add eggs, cottage cheese, and sour cream and mix until well combined. Stir in 1 cup of the Parmesan and 1 cup of the mozzarella.
Add 1 cup of the red sauce and the drained pasta to cottage cheese mixture and stir to combine. Transfer to prepared baking dish.
Top with remaining red sauce, followed by the remaining 1 cup mozzarella and 1/2 cup Parmesan.
Spray a sheet of aluminum foil with nonstick spray and cover casserole. Bake for 25 minutes. Uncover and bake 25 minutes more. If desired, broil 1 to 2 minutes to brown cheese further.
Let sit 10 minutes before serving. Top with chopped basil and enjoy!