1. Preheat the oven to 350°F. Grease a baking sheet with cooking spray and line with parchment paper if desired.
2. Bring a medium saucepan of water to a boil. Salt generously. Cook the Kaizen pasta according to package instructions. Drain and rinse.
3. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking up with the back of a wooden spoon, until browned, 7 to 9 minutes.
4. Add the onion, garlic, Italian seasoning, fennel seed, and chili flakes. Cook for another 2 to 3 minutes until the onion has softened and the flavors are fragrant.
5. Add the marinara sauce and monk fruit, if using, and stir to combine. Season with salt and pepper to taste. Continue to simmer over low heat while you prep the other components.
6. In the bowl of a food processor fitted with the blade attachment, add the cottage cheese and ricotta cheese and blend until smooth. Season with salt and pepper to taste. Set aside.
7. Wring out the thawed spinach in a clean kitchen towel to remove as much liquid as possible.
8. Place the cottage cheese mixture in a bowl and stir in the spinach. Set aside.
9. Remove the Dutch oven with the meat sauce from the heat and stir in the pasta. Spread evenly onto the baking sheet.
10. Dollop the cottage cheese mixture all over the top of the noodles.
11. Sprinkle with the mozzarella and parmesan cheese.
12. Bake uncovered for 20 to 22 minutes until the cheese is melted and the top is lightly golden. Broil for 2 to 3 minutes as desired for an even deeper golden brown top.
13. Cool for 5 to 10 minutes, then garnish with fresh basil.
    

Tip: If you would like to make this in a baking dish, use a 9x13-inch baking dish. Cook for the same amount of time.

You can also make a half recipe if desired in a quarter sheet pan (9x13) if you have one.