1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic
4 tbsp. cooking oil
1 (6 oz.) tomato paste
2 1/2 c. water
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. basil or oregano
1/2 tsp. sugar
1/2 lb. cooked macaroni
1 lb. ricotta cheese or cottage cheese, drained
Parmesan cheese, grated

Cook onion, celery, and garlic in oil until soft. Remove garlic. Mix tomato paste, water and seasonings. Add to onion and celery to bring to boil. Lower heat, simmer slowly 1 hour. In shallow baking dish put a thin layer of sauce, sprinkle with Parmesan cheese and top with half the macaroni. Add ricotta, cover with half the remaining sauce, sprinkle with Parmesan. Add rest of macaroni, rest of sauce and sprinkle top generously with Parmesan cheese. Bake in moderate oven (375 degrees) for 30 minutes.