Preheat oven to 400 degrees.
In a small bowl, whisk together cottage cheese, 3/4 cup mozzarella, egg, 1/2 cup parmesan, heavy cream, and cornstarch. Set aside.
Make pasta according to package instructions. Set aside.
While pasta is cooking, heat oil and garlic in 10-12 inch skillet over medium heat, for about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar, then season with salt and pepper.
Reserve 1 cup pasta sauce, and add remaining sauce and cottage cheese mixture to pasta. Stir until evenly distributed.
In the skillet used to make the sauce - place the rolls in a ring around the outside of the pan. It is okay if there is a little bit of sauce still in the pan. Brush tops of rolls with beaten egg whites, sprinkle with parsley flakes and remaining parmesan cheese.
Add the pasta to the middle of the pan. Top with reserved sauce and remaining mozzarella cheese.
Bake for 40-45 minutes. If the rolls start to get to brown, lightly cover skillet with foil.
Remove from oven and let cool for 10 minutes. Slice like a pie and enjoy!