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Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package directions, about 9 minutes.

While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.

Season the beef with garlic powder, onion powder, and hamburger seasoning blend. Stir to combine.

Add the diced onion to the skillet with the beef and sauté for 3-4 minutes, until the onion has softened.

Stir in the tomato paste, Worcestershire sauce, and the can of diced tomatoes with their juices. Bring to a simmer and let it cook for a few minutes.

Once the pasta is cooked, drain it and rinse with cool water.

In a blender, combine the cottage cheese and milk. Blend until completely smooth.

Reduce the heat under the skillet to low. Pour the blended cottage cheese mixture into the beef sauce, then add the shredded cheddar cheese. Stir until the cheese is melted and the sauce is creamy.

Add the drained and rinsed pasta to the skillet.

Stir everything together until the pasta is fully coated in the sauce.

Serve immediately or portion into containers for meal prep.