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Heat oven to 350°F. Butter a 9 x 13 inch baking dish and set aside.
Bring a large pot of water to a boil. Stir in kosher salt and pasta.
Cook pasta unil it is just beginning to soften but is not yet cooked
through, about 5 minutes. Drain pasta and leave in colander. Leave
the pot out for use again later.
Whisk cottage cheese, eggs, and 1 cup Parmesan together in
medium bowl; set aside.
Heat oil and garlic in a 12-inch skillet over medium heat until
garlic is fragrant but not brown, about 30 seconds. Stir in tomato
sauce, diced tomatoes, oregano, salt, pepper, and cinnamon (if
using). Simmer until thickened, about 10 minutes. Off heat, stir in
1/2 cup basil and sugar. Season with additional salt and pepper, if
needed.
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In the now-empty pasta pot, whisk heavy cream (or whole milk)
and cornstarch until combined. Heat over medium and bring to a
simmer. Cook until thickened, 3-4 minutes. Remove pot from heat
and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 of
the mozzarella pieces. Stir to combine. Add pasta and stir to coat
thoroughly with sauce.
Transfer pasta mixture to the baking dish and pour the remaining
tomato sauce evenly over pasta. Sprinkle remaining mozzarella
and remaining Parmesan over top.
Cover dish tightly with foil and bake for 30 minutes. Remove foil
and continue to bake until cheese is bubbling and beginning to
brown, about 30 minutes longer. Cool 15 minutes before serving.
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