1 tbsp. salad oil
1 small onion, minced
2 (16 oz.) cans tomatoes
1 (6 oz.) can tomato paste
1 tsp. basil
1 tsp. salt
1/2 tsp. granulated sugar
1/2 tsp. ground oregano
2 c. (8 oz.) elbow macaroni
1 (8 oz.) container cottage cheese
1 (8 oz.) pkg. process cheese, cubed
2 tbsp. butter

In large skillet in hot oil, saute onion until golden (about 5 minutes). Drain tomatoes, stir in with tomato paste, basil, salt, sugar and oregano. Simmer, covered 20 minutes, stirring occasionally. Meanwhile, cook macaroni as directed, drain. Preheat oven to 350 degrees. Mix macaroni with rest of ingredients. Pour into buttered 2 1/2 quart casserole dish. Bake 30 minutes.