Garlic Parmesan beef and bow tie pasta

I pound ground beef
16 ounces cottage cheese
15 ounces protein pasta
10 ounces cherry tomatoes, halved
4 ounces freshly shredded Parmesan
6 garlic cloves, minced
1/4 cup water or milk
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon Italian seasoning
1 teaspoon oregano
Salt and pepper to taste

Cook pasta, then strain and return to pot; set aside. In a food processor or blender, add cottage cheese, shredded Parmesan and water or milk. Blend until smooth. Heat a large skillet over medium-high heat. Add ground beef and cook until no longer pink, breaking it up into pieces. Add tomatoes and cook for about five minutes or until tomatoes start to wilt. Add garlic powder, onion powder, Italian seasoning and oregano. Mix and cook for 30 seconds. Add minced garlic; mix and let cook for another 30 seconds. Reduce heat to low and add the blended cottage cheese, milk and Parmesan sauce; mix everything together. Let simmer for 2-3 minutes. Pour finished sauce over cooked pasta and mix well. Add salt and pepper to taste.