To prepare the dish, start by preheating your oven to 375°F and greasing a 9×13-inch baking dish with nonstick spray. Then, bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions suggest. Drain the pasta and toss it with some olive oil to prevent sticking. Set it aside.

In a large skillet, cook the sausage over medium-high heat until it's no longer pink, which should take around 5 minutes. Drain any excess fat, if necessary. Add minced garlic and cook for another minute until fragrant. Sprinkle in some oregano and basil, and season with salt and pepper to taste. Next, pour in the tomato sauce and diced tomatoes, and lower the heat to medium. Let the mixture simmer for about 10 minutes, stirring occasionally. Finally, remove the skillet from heat and stir in some sugar and fresh basil. Set it aside.

In a separate large bowl, beat the cream cheese until it's smooth. Then, add in the eggs, cottage cheese, and sour cream, and mix everything together until well combined. Stir in 1 cup of Parmesan cheese and 1 cup of mozzarella cheese.

Add 1 cup of the red sauce and the drained pasta to the cottage cheese mixture and stir until everything is well combined. Transfer this mixture to your prepared baking dish. Top it off with the remaining red sauce, followed by the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.

Cover the dish with a sheet of aluminum foil that has been sprayed with nonstick spray. Bake it in the preheated oven for 25 minutes. Then, uncover the dish and bake for an additional 25 minutes. If desired, broil the dish for 1 to 2 minutes to further brown the cheese.

Let the casserole cool for 10 minutes before serving. Top it with some chopped basil and enjoy!