• Preheat oven to 350-degrees F. With olive oil, grease the inside of a 9- x 13-inch glass baking dish. Set aside.
• Heat a deep skillet over medium high heat. Put Italian sausage in pan, breaking up into small pieces. Add onion, garlic, red pepper flakes, salt and pepper. Cook until onion is translucent and sausage is no longer pink. Drain grease if necessary.
• Turn heat to low. Add the crushed tomatoes, tomato sauce, onion powder, garlic powder, basil, Italian seasoning and sugar. Stir well to combine. Heat gently without boiling, stirring as needed. Steam should be rising from the sauce as it cooks.
• Add pasta to boiling, salted water; stir to separate noodles.Cook for 2 minutes or just until pasta is pliable. Do not over-cook. The pasta needs to be underdone because it will pick up moisture from the sauce as it bakes.
• Drain pasta in a colander. Rinse under cool water and drain well. Put pasta in a large bowl. Add olive oil. Toss to distribute oil. This process is easiest to do with clean hands instead of using a utensil. Add eggs and Parmesan to pasta. Toss well. Set aside.

To assemble:

• Put about 1 cup of sauce in the bottom of the baking dish. Distribute half of the pasta evenly over the sauce. Put half of the remaining sauce over the pasta. Distribute all of the cottage cheese evenly over the sauce layer. Sprinkle half of the shredded mozzarella over the cottage cheese; cover and set aside remaining mozzarella. Distribute the remaining pasta over the mozzarella. Finish with the remaining pasta sauce. DO NOT add the remaining mozzarella at this time.
• Cover baking dish with foil. Bake for 40 minutes. Remove dish from oven, uncover, and sprinkle remaining mozzarella over top of sauce. Return to oven and bake for an additional 20 minutes. Serve as desired.