1 pound 1% cottage cheese
2 large eggs, lightly beaten
1½ cups grated parmesan cheese
1 pound ziti or other similar pasta
1 (28-ounce) jar pasta sauce
1 (14.5 ounce) can diced tomatoes
2 teaspoons cornstarch
1 cup skim milk
8 ounces shredded mozzarella cheese
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bring 4 quarts of water to boil in a large pot over high heat. Stir in pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.
Stir cornstarch into milk and heat on stove over medium heat. Bring to a simmer and cook until thickened, 5 to 6 minutes.
Whisk the cottage cheese, eggs and 1 cup of the parmesan cheese together in a medium bowl. Stir in the pasta sauce, diced tomatoes, and ¾ cup mozzarella cheese. Add pasta and stir to coat thoroughly with sauce. Remove thickened milk from heat and add to cottage cheese mixture.
Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes. Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.