Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add diced zucchini, grated carrot, chopped sweet onion, and minced garlic. Sauté for 5-7 minutes until the veggies are tender and aromatic. Stir occasionally to ensure even cooking, then remove the mixture from the skillet and set aside.

In the same skillet, add 1 pound of ground beef over medium-high heat. Break it apart with a spatula as it cooks for about 5-7 minutes until it's browned and no pink remains. Season the beef with salt, pepper, and your choice of spices like smoked paprika and oregano.

Combine the sautéed vegetable mixture with 1 cup of tomato sauce and 1 cup of cottage cheese in a blender. Blend until smooth and creamy. Pour the mixture back into the skillet with the browned beef, stirring to incorporate everything well.

Pour in 1 cup of skim milk and 1 cup of beef broth into the skillet, stirring continuously to combine all ingredients thoroughly. Bring the mixture to a gentle boil over medium heat.

Once the sauce reaches a gentle boil, stir in 2 cups of pipette rigate pasta. Reduce the heat to low, cover the skillet, and simmer for 8-11 minutes, checking for doneness.

Remove the skillet from the heat and quickly stir in 1 cup of shredded cheddar cheese until it melts and creates a creamy texture.