Macaroni Casserole



2 Cup Elbow macaroni(8oz)
Salt
3 Quart Water ,boiling
2 Tablespoon Corn oil
3 Cup Onion, pearl whole
1 Garlic clove ,large ,crushed
1 Can Tomatoes, un-drained(16oz)
2 Teaspoon Sugar
1 Can Tomato paste(6oz)
2 Eggs
1 Can Cottage cheese(16oz)
2 Package Spinach, chopped(10oz)
3 Cup 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; sauté over medium heat, stirring constantly, until onions are
almost tender, about 3 minutes.~ 5. Stir in un drained 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 un greased
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
sprinkle 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.~

Servings: 6
Home Cookin 4.8 Chapter: Casseroles