Macaroni Supper Casserole

Serving Size : 6
Ingredients

for prepare Macaroni Supper Casserole

:

Amount	Measure	Ingredient - Preparation Method
2	Cups	Elbow macaroni(8oz)
Salt macaroni supper casserole
3	Quarts	Water - boiling
2	Tablespoons	Corn oil
3	Cups	Onion - pearl whole
1		Garlic clove,large - crushed
1	Can	Tomatoes - undrained(16oz)
2	Teaspoons	Sugar
1	Can	Tomato paste(6oz)
2		Eggs
1	Can	Cottage cheese(16oz)
2	Packages	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 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.~

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