This is a very tasty low cal recipe. Try to get no-salt cottage cheese and salt to taste after that. The original recipe was much too salty, in my opinion. This is modified from The Volumetrics Cookbook for Jenny Craig
Lightly coat a 9-by-13-inch baking dish with cooking spray.
Cook the pasta according to the package directions. Add broccoli the last 5 minutes to parboil. Drain and set aside.
Mix the breadcrumbs, butter, and paprika in a small bowl and set aside.
Heat 1 1/2 cups milk in a 4- to 5-quart nonstick saucepan over medium-high heat until steaming.
Whisk the remaining 1/4 cup milk and the flour in a small bowl until smooth. Add to the hot milk and cook, whisking constantly, until the sauce thickens and simmers, 3 to 7 minutes. Remove the pan from the heat.
Add the Cheddar to the white sauce and stir until the cheese is melted. Stir in the cottage cheese, Parmesan, nutmeg, salt, and pepper. Stir the pasta into the cheese sauce.
Spread half of the pasta mixture into the baking dish. Place the broccoli florets evenly on top, then the diced tomatoes. Spread the remaining pasta mixture over the tomatoes and sprinkle with the breadcrumb mixture.