Categories: Casseroles, Vegetarian, Pasta 
      Yield: 6 servings 
  
      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,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.~