Serves: 6
Total Calories: 353

2 cups macaroni (8 oz)
salt
3 quarts water boiling
2 tablespoons corn oil
3 cups onions pearl, whole
1 garlic clove, large, crushed
1 can tomato undrained (16 oz)
2 teaspoons sugar
1 can tomato paste (6 oz)
2 eggs
1 can cottage cheese (16 oz)
2 packages spinach chopped (10 oz)
3 cups Cheddar cheese grated (3/4#)
1 teaspoon sage ground

1. Gradually 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.

Nutritional Facts:

Serves: 6
Total Calories: 353
Calories from Fat: 210

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Noodle-Cheese-Vegetable Casserole
Potato & Egg Casserole
Potato-Spinach Puff
Spiced Lentil Casserole
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