Bring a large pot of salted water to boil and cook the whole wheat penne until al dente, about 1-2 minutes less than package directions. Drain thoroughly and reserve 1/2 cup pasta water for texture adjustments if needed.

While the pasta cooks, heat a large skillet over medium-high heat. Brown the ground beef with diced onion and minced garlic until the beef reaches 165°F internal temperature (about 8-10 minutes). Drain any excess grease, then season with Italian seasoning, salt, and pepper.

In a mixing bowl, combine cottage cheese and Greek yogurt until smooth and creamy.

Preheat your oven to 375°F. In your large baking dish, layer the cooked pasta first, then evenly distribute the beef mixture, and top with marinara sauce. Mix gently to combine.

Dollop the cottage cheese mixture over the pasta and spread evenly with a spatula. Top with shredded mozzarella and Parmesan cheese, covering completely.

Bake for 20-25 minutes until cheese is golden brown and bubbling around the edges. Allow to rest for 5-10 minutes before serving for easier slicing and optimal texture. Garnish with fresh chopped parsley.