Cook pasta according to package directions. Reserve ½ cup pasta water before draining.

In a blender or food processor, combine cottage cheese, milk, Parmesan, garlic, olive oil, salt, pepper, and Italian seasoning. Blend until completely smooth and creamy.

Pour sauce into a skillet over low heat. Warm gently, stirring, until heated through (do not boil).

Toss cooked pasta with sauce, adding reserved pasta water as needed to reach desired consistency.

Garnish with parsley and extra Parmesan before serving.

Prepare the Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla. Whip heavy cream separately until stiff peaks form, then fold into cream cheese mixture to create a fluffy filling.

Prepare the Ganache: Heat cream in a saucepan until just simmering. Pour over chopped chocolate and let sit 5 minutes. Stir until smooth, then mix in butter for shine. Cool slightly until pourable.

Assemble the Cake: Place one cake layer on a serving plate. Spread creamy filling evenly on top. Add the second cake layer. Pour ganache over the cake, letting it drip down the sides.

Let set before slicing and serving.