1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic
4 tbsp. oil
1 can tomato paste
2 1/2 c. water
1 tsp. salt
1/8 tsp. basil or oregano
1/4 tsp. sugar
1/2 lb. lg. macaroni, cooked and drained
1 lb. (2 c.) Ricotta or cottage cheese
Grated Parmesan cheese

Cook onion, celery and garlic in oil until soft. Remove garlic. Add tomato paste mixed with water and seasonings. Bring to boil. Lower heat; simmer slowly 1 hour.

In shallow baking dish (8x8x2 inches) 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 cheese. Add macaroni and last of sauce, sprinkle with Parmesan cheese. Bake in 350 degree oven 30 minutes. Makes 4 servings.