Heat a large Dutch oven or pot over medium-high heat. Add the ground beef and ½ teaspoon of salt to the pot and cook for 2-3 minutes.

Add the minced white onion, garlic, remaining salt, and Italian seasoning to the beef. Stir and cook for an additional 2-3 minutes.

Deglaze the pot with red wine, scraping up any browned bits.

Add the tomato and roasted red pepper soup along with ⅓ cup water to the pot. Bring to a boil.

Stir in the pasta, reduce heat to medium, and cook, stirring occasionally, until pasta is al dente, about 15 minutes.

Meanwhile, whip cottage cheese in a food processor until smooth. Add parmesan, mozzarella, red pepper flakes, and parsley; pulse to combine.

Once pasta is cooked, remove from heat. Mix in the blended cheese until well combined.

Garnish with additional parsley and parmesan, and serve hot.