This is a great casserole, it tastes similar to lasagna. You can also top with grated cheese the last 15 minutes of baking if desired, I also like to add in some green bell pepper and dried chili flakes for heat but that is optional.
Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
Spread 1/2 meat sauce on bottom of pan.
Spread 1/2 noodles on top of sauce.
Top noodles with 1 cup mozza cheese.
Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
Spread over mozzeralla cheese.
Top with remaining tomato sauce, noodles,and remaining mozza cheese.
Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
Return to oven to bake for another 10-15 mins, or until bubbly.