Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          elbow macaroni -- (8oz)
                        salt
   3      quarts        water -- boiling
   2      tablespoons   corn oil
   3      cups          onion -- pearl whole
   1                    garlic clove -- large, crushed
  16      ounces        tomatoes -- undrained
   2      teaspoons     sugar
   6      ounces        tomato paste
   2                    eggs
  16      ounces        cottage cheese
   2      packages      spinach -- chopped(10oz)
   3      cups          cheddar cheese -- grated
   1      teaspoon      sage -- ground

Preparation:

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 melte

Nutritional Information:

505 Calories (kcal); 27g Total Fat; (47% calories from fat); 32g Protein; 35g Carbohydrate; 128mg Cholesterol; 933mg Sodium