Bring a large pot of salted water to a boil. Add the high protein penne and cook until al dente, about 2 minutes less than the package directions. The pasta will finish cooking in the oven. Drain and set aside.
In a large skillet over medium-high heat, cook the ground Italian sausage until browned and no longer pink, about 7–8 minutes. Break it apart with a spatula as it cooks. Drain any excess grease if necessary.
In a blender or food processor, combine the cottage cheese, garlic powder, Italian seasoning, salt, and pepper. Blend until smooth and creamy. This creates a high-protein alternative to ricotta.
In the same skillet with the sausage, stir in the pasta sauce. Add the cooked penne and toss until everything is coated in sauce.
Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, layer half of the pasta mixture. Spread half of the blended cottage cheese mixture over the top, followed by 1 cup of mozzarella. Repeat with the remaining pasta, cottage cheese mixture, and mozzarella.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, or until the cheese is bubbly and slightly golden.
Let the pasta bake rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
