Macaroni supper casserole

Yield: 6 servings

Ingredients:

2 c Elbow macaroni(8oz) 2 ts Sugar Salt 1 cn Tomato paste(6oz)
3 qt Water boiling 2 Eggs
2 tb Corn oil 1 cn Cottage cheese(16oz)
3 c Onion pearl whole 2 pk Spinach chopped(10oz)
1 Garlic clove large crushed 3 c Cheddar cheese grated(3/4#)
1 cn Tomatoes

Instructions:

undrained(16oz) 1 ts 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 1/2 teaspoon salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese spinach 1/2 cup Cheddar cheese sage and 1/2 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.~