Title: Macaroni Supper Casserole
Categories: Casserole Vegetarian Pasta
Yield: 6 Servings
| 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 |
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.~