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MACARONI SUPPER CASSEROLE

Ingredients: 2 Cup(s) Elbow macaroni (8oz) 3 Quart(s) Water, boiling 2 Tablespoon(s) Corn oil 3 Cup(s) Onion, pearl whole 1 large Garlic clove, crushed 1 Can(s) Tomatoes, undrained (16oz) 2 Teaspoon(s) Sugar 1 Can(s) Tomato paste (6oz) 2 Eggs 1 Can(s) Cottage cheese (16oz) 2 Package(s) Spinach, chopped (10oz) 3 Cup(s) Cheddar cheese, grated 1 Teaspoon(s) Sage,ground Directions: 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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To make the enchilada sauce combine all ingredients in a saucepan and cook,