2 lbs. ground beef
1 tsp. salt
1 tsp. sugar
1 clove garlic
1 tsp. pepper
2 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. elbow macaroni
1 (8 oz.) container cottage cheese (room temp.)
1 lg. container sour cream (room temp.)
6 scallions
1/2 c. shredded Cheddar or Mozzarella

Brown beef; add garlic, salt, sugar, pepper and tomato sauce. Cover and cook slowly 15-20 minutes.

Meanwhile, cook and drain macaroni. Mix together cottage cheese, sour cream and chopped scallions (including tops). In large casserole, place 1/2 the noodles. Cover with 1/2 the cheese mixture. Put 1/2 the meat sauce on top of the cheese. Make another layer with the rest of the noodles, then the cheese mixture, then the sauce. To the top add the shredded cheese. Bake at 350 degrees for 30-40 minutes or until mixture is bubbly.