| 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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