Preheat oven to 375°F.

Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain the pasta well.

In a large bowl, combine the pasta sauce, cottage cheese, sour cream, and the pressed garlic cloves. Stir until the mixture is smooth and evenly blended.

Add the drained pasta to the sauce mixture and stir gently until the pasta is evenly coated.

Stir in 2 cups of the shredded mozzarella until evenly distributed.

Spread the pasta mixture in a 9×13-inch baking dish in an even layer.

Sprinkle the remaining 2 cups of shredded mozzarella evenly over the top of the pasta.

Bake uncovered for 15–25 minutes, or until the pasta is hot all the way through and the cheese is melted and bubbly.

Let the baked penne rest for a few minutes, then serve hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.