| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Casseroles, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | c | Elbow macaroni(8oz) |
| Salt | ||
| 3 | qt | Water,boiling |
| 2 | tb | Corn oil |
| 3 | c | Onion,pearl whole |
| 1 | Garlic clove,large,crushed | |
| 1 | cn | Tomatoes,undrained(16oz) |
| 2 | ts | Sugar |
| 1 | cn | Tomato paste(6oz) |
| 2 | Eggs | |
| 1 | cn | Cottage cheese(16oz) |
| 2 | pk | Spinach,chopped(10oz) |
| 3 | c | Cheddar cheese,grated(3/4#) |
| 1 | ts | Sage,ground |
INSTRUCTIONS
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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