1 lb. ground beef
1 (16 oz.) can tomatoes
1/3 c. tomato paste
1 tbsp. instant minced onion or 1/3 c. fresh chopped onion
1 tsp. sugar
1/2 tsp. garlic salt or 2 sections fresh crushed garlic & 1/2 tsp. salt
1/2 tsp. ground oregano
Dash of pepper
2 c. cooked shell macaroni (about 1 2/3 c. uncooked)
1 c. creamed cottage cheese
2 c. shredded sharp cheddar cheese
2 tbsp. grated Parmesan cheese

Cook meat in heavy fry pan until it loses its red color but is not brown; drain. Add tomatoes, tomato paste, onion and seasonings. Simmer slowly 30 minutes; stir as needed.

Preheat oven to 325 degrees.

Combine macaroni and cottage cheese.

Pour a little sauce in bottom of 2 1/2 quart casserole. Top with half macaroni mixture, half shredded cheese and half remaining sauce. Repeat. Sprinkle Parmesan cheese over top. Bake 40 minutes or until heated through. Yield: 6 servings.