Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Elbow macaroni(8oz) |
| \N \N | Salt |
| 3 quarts | Water,boiling |
| 2 tablespoons | Corn oil |
| 3 cups | Onion,pearl whole |
| 1 \N | Garlic clove,large,crushed |
| 1 can | Tomatoes,undrained(16oz) |
| 2 teaspoons | Sugar |
| 1 can | Tomato paste(6oz) |
| 2 \N | Eggs |
| 1 can | Cottage cheese(16oz) |
| 2 packs | Spinach,chopped(10oz) |
| 3 cups | Cheddar cheese,grated(3/4#) |
| 1 teaspoon | Sage,ground |
1. Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. Heat oil in large saucepan.~ 4. Add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes.~ 5. Stir in undrained tomatoes; break up tomatoes with spoon.~ 6. Stir in sugar, tomato paste and ½ teaspoon salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach, ½ cup Cheddar cheese, sage and ½ teaspoon salt. Mix well.~ 8. In an ungreased 13x9-inch baking dish, arrange in layers; a third of the tomato sauce, half the macaroni, a third of the Cheddar cheese and half the spinach mixture.~ 9. Repeat layering; spread the remaining sauce on the spinach layer and spinkle the remaining cheese around the edges of the casserole.~ 10. Cover with foil and bake in preheated 400'F. oven 25 minutes.~ 11. Uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.~