Cook the pasta: Bring a large pot of salted water to a boil and cook your fusilli according to the package—just shave off about 2 minutes from the cook time so it’s not quite al dente. We’re going to finish it in the sauce. Drain and set aside, but don’t forget to save about a cup of that starchy pasta water before you pour it all down the sink.

Make the sauce: In a blender or food processor, combine the cottage cheese, marinara, Parmesan, garlic, salt, and a few fresh basil leaves. Pour in about a cup of the reserved pasta water and blend it all up for a minute or two until the sauce is silky smooth.

Bring it all together: Pop the drained pasta back into the pot (or use a large skillet if that’s easier) and pour the creamy tomato sauce over the top. Stir it all together over medium-low heat for 3–4 minutes until the pasta finishes cooking and the sauce thickens slightly. Give it a taste and adjust the seasoning if needed.

Time to serve: Spoon it into bowls and finish with a sprinkle of chili flakes and fresh basil. If you’re feeling extra, go ahead and shower it with a little more Parmesan. Serve it up hot and creamy!