Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water before discarding.

Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3 to 4 minutes until softened and just starting to turn golden at the edges.

Add minced garlic and stir for about one minute until fragrant. Watch carefully to prevent burning.

Add ground beef and break it up with a wooden spoon. Cook for 5 to 7 minutes until fully browned with no pink remaining. Carefully drain excess fat from the pan.

Add cottage cheese, Greek yogurt, beef broth, and half the Parmesan to a blender. Blend for 30 to 45 seconds until completely smooth.

Pour the blended sauce into the skillet with the beef. Add oregano, basil, salt, and pepper. Simmer over medium-low heat for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.

Add the drained pasta and toss until every piece is well coated. Add reserved pasta water one splash at a time if the sauce is too thick.

Serve hot with remaining Parmesan and fresh parsley on top.