1 (15 oz.) can salt-free tomato puree
1 c. water plus 2 tbsp.
2 tsp. Italian seasoning
1 tsp. garlic powder
1 1/2 lbs. low-fat cottage cheese
1/2 tsp. onion powder
8 oz. elbow macaroni, uncooked
4 oz. Mozzarella cheese, sliced

Mix tomato puree, water, seasoning, and half of garlic powder in a bowl. Mix cottage cheese, onion powder, and rest of garlic powder in another bowl. Spray 1 1/2 quart casserole with butter flavored Pam. Layer in casserole: 1/3 of tomato mixture, 1/2 of macaroni, 1/2 of cheese mixture, 1/3 tomato mixture, rest of macaroni, rest of cheese mixture, and top with last 1/3 of the tomato mixture.

Cover casserole and bake in 350 degree oven for 1 hour. Remove from oven. Remove cover and cover top of macaroni mixture with Mozzarella cheese. Return to oven and bake, uncovered, for 5 minutes. Let stand 10 minutes before serving.