Sour Cream Noodle Bake

2 lbs ground beef
1 medium onion diced
3/4 tsp kosher salt
3/4 tsp black pepper
1/4 tsp red pepper flakes optional
24 oz tomato sauce tomato and basil flavor
24 oz tomato sauce roasted garlic flavor
16 oz penne pasta or choice of pasta (macaroni)
8 oz sour cream
22 oz cottage cheese small curd cottage cheese
2 C shredded cheese divided, I used Mexican blend; Monterey jack, Cheddar, Queso Quesadilla, and Asadero cheese

Begin by boiling water in a large kettle. Add the penne pasta and cook according to package directions until al dente. Drain, and add to a large bowl. Pro Tip. How to test for al dente. Al dente pasta will have some resistance, yet the pasta will still be tender when you bite into it. While the pasta is cooking, start working on the beef mixture. In a large skillet, brown the ground beef, add the diced onion, and cook until translucent. Pro Tip. Drain the fat off the meat before adding the tomato sauces. Add the tomato sauces. I used two jarred sauces for lots of extra flavor: tomato and basil, and roasted garlic. Add the seasonings, salt, pepper, and optional red pepper flakes. Simmer while working on the pasta mixture. Add the sour cream and cottage cheese to the cooked pasta in the large bowl. Stir to combine. Assembly. In a prepared 9 x 13-inch baking dish, add half of the noodles, next spoon half the meat mixture over the pasta layer, then sprinkle with one cup of shredded cheese. Repeat the process layering on the rest of the pasta mixture, beef mixture and the rest of the shredded cheese. Bake uncovered at 375 degrees for 40 minutes until the cheese is melted and the casserole is hot and bubbly.