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Pasta: Cook 1 lb rotini pasta according to package instructions, stopping 2 minutes before al dente (pasta will still be a little hard on the inside when you bite it).Preheat oven to 350°F (176°C).
Stir: In a large bowl, gently fold together drained pasta, 2 cups cottage cheese, 1 24-oz jar marinara sauce, ½ cup pesto, 1 tsp each garlic powder, onion powder, Italian seasoning, and ½ tsp each salt and pepper, along with half of the 8-oz package mozzarella cheese.
Assemble: Lightly grease a 9x13-inch casserole dish. Spoon the pasta mixture into the dish. Top with the remaining mozzarella cheese and ½ cup fresh grated Parmesan. Cover tightly with aluminum foil.
Bake: Bake for 20 minutes. Remove the foil covering, increase the temperature to 400°F (204°C), and continue cooking until the top is golden in spots and melty, about 10 minutes.