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Heat the oil in a large pot over medium heat. Add in the onion, garlic, and ground beef. Saute for 5-7 minutes until the beef is mostly browned. Drain any excess fat.
Add in the diced tomatoes, broth, and spices. Stir and bring it to a boil, then add in the gluten free pasta. Cook it for 10 minutes (or according to package directions if using another pasta), stirring frequently to prevent anything from sticking to the bottom of the pot.
While the pasta is cooking, make the 'cheese' sauce. Combine all of the ingredients in a high-powered blender and blend on high for 30 seconds - 1 minute until very smooth and creamy.
When the pasta is done, it may look like there is excess liquid in the pot. This is okay - it will thicken while standing! Stir in the 'cheese' sauce and top with chopped parsley, if desired. Serve and enjoy!
While the pasta is cooking, blend your cottage cheese until smooth. Turn heat to low and stir it into the beef and pasta mixture along with the shredded cheese until smooth. Add a little extra cheese on top and cover, letting it melt for a few minutes before serving. Enjoy!