Preheat your oven to 350°F. Spray 13x9-inch baking pan and set aside.
Cook the pasta until it's al dente (still have some texture to it so it's not mushy when it bakes.) Drain and rinse with cold water to stop the cooking process. Toss with a little bit of olive oil if desired to prevent it from sticking and set aside.
In a large skillet, fry the beef and white onion together for 5 to 7 minutes, stirring frequently, until the onions are soft and the beef is no longer pink; drain the grease.. Stir in the tomato sauce, garlic and pepper. Stir and cook for another 2-3 minutes.
In s large bowl, mix together the sour cream, cottage cheese, shredded Parmesan cheese mixture and 1/2 cup of the green onions. IF you have picky eaters leave the green onions out I learned the hard way! You can top with green onions on personal servings instead.
Mix the pasta into the sour cream mixture until coated completely.
Spoon half of the pasta mixture into the prepared baking dish. Top with half of the beef mixture and 1 cup of the Mexican cheese blend. Repeat with pasta mixture, beef mixture and remaining 2 cups of Mexican cheese. If you want it cheesier on top, add more cheese!
Bake in the preheated oven, uncovered, for 25 to 30 minutes or until the casserole is thoroughly heated and the cheese is melted. Top with the remaining green onions.
If you want to make this taste like lasagna, add in 2 tsp Italian seasoning to the tomato and beef mixture ( or to taste) and use only mozzarella shredded cheese.Recipe SourceAll calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.