Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente, then drain well and transfer to a large bowl. Set aside while you prepare the cheese sauce.

While the pasta cooks, add the cottage cheese to a food processor and blend until completely smooth—this creates a creamy base that mimics the texture of a traditional milk-based sauce. Add the shredded cheddar cheese, 3/4 teaspoon salt, and garlic powder, then blend again until the mixture is smooth and fully combined. I find that processing the cottage cheese first prevents lumps and gives you a silkier sauce overall.

Heat the avocado oil in a skillet over medium heat. Once shimmering, add the breadcrumbs, Italian seasoning, and 1/4 teaspoon salt. Stir frequently for 2-3 minutes until the breadcrumbs turn golden brown and become fragrant—this toasting step adds incredible depth and prevents them from being soggy. Remove from heat immediately and set aside.

Pour the cheese sauce from Step 2 over the cooked pasta in the bowl and stir vigorously until every piece of pasta is evenly coated. Transfer to serving bowls or a baking dish, then top generously with the toasted breadcrumbs from Step 3. I like to sprinkle the breadcrumbs just before serving so they stay crispy rather than absorbing moisture from the warm sauce.