Whisk cottage cheese, eggs and Parmesan in a medium bowl
In a large pot or dutch oven, boil pasta in salted water until al dente
Drain, do not rinse pot
In a medium pot, heat tomatoes and season with salt to taste
In a small bowl, whisk cornstarch into lactose-free dairy milk and transfer to empty pasta pot. Over medium heat, gently simmer until thickened, approximately 3-4 minutes
Remove the pot from heat and add cottage cheese mixture, crushed tomatoes and 3/4 of mozzarella
Stir, add pasta to combine and transfer to a 13x9 baking dish, pour remaining sauce over the top
Cover with foil, bake for 30 minutes
Remove foil, add remaining mozzarella cubes and cook until bubbly, up to 20 minutes
