1/2 lb. ground beef
1 (16 oz.) can tomatoes
1/3 c. tomato paste
1 tbsp. instant minced onion
1 tsp. sugar
1/2 tsp. garlic salt
1/2 tsp. ground oregano
1 dash pepper
2 c. cooked shell macaroni
1 c. creamed cottage cheese
1 c. shredded Cheddar cheese
2 tbsp. grated Parmesan cheese

Cook meat in heavy frypan 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 over top. Bake 40 minutes or until heated through.