Begin by bringing a large pot of salted water to a rolling boil. Add the whole wheat penne pasta and cook until al dente, about 1-2 minutes less than the package instructions indicate. Once done, drain the pasta and be sure to reserve ½ cup of the pasta water.

In a large skillet over medium-high heat, add the lean ground beef along with the diced onion and minced garlic. Brown the beef for about 8-10 minutes, stirring frequently until it’s fully cooked and reaches an internal temperature of 165°F. Drain any excess fat, then sprinkle in the Italian seasoning, salt, and pepper, stirring to combine the flavors.

In a mixing bowl, combine the cottage cheese and plain Greek yogurt. Using a fork or a whisk, blend them together until you achieve a smooth and creamy consistency.

Preheat your oven to 375°F (190°C). In a baking dish, layer the cooked penne pasta evenly on the bottom. Top it with the seasoned beef mixture, followed by pouring the marinara sauce on top. Gently mix everything together.

Spread the creamy cottage cheese and Greek yogurt mixture over the pasta and beef layer, ensuring an even distribution. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.

Place the baking dish in the preheated oven and bake for 20-25 minutes. Allow it to rest for 5-10 minutes before serving, and garnish with fresh parsley.