Gradually add macaroni and 1 tb salt to rapidly boiling water so
water continues to boil.
Cook, uncovered, stirring occasionally, until tender; drain in
colander.
Heat oil in large saucepan.
Add onions and garlic; saute over medium heat, stirring
constantly, until onions are almost tender, about 3 minutes.
Stir in undrained tomatoes; break up tomatoes with spoon.
Stir in sugar, tomato paste and 1/2 ts salt.
Beat eggs in a bowl until light; stir in cottage cheese, spinach,
1/2 cup Cheddar cheese, sage and 1/2 ts salt. Mix well.
In an ungreased 13x9-inch baking dish, arrange in layers; a third
of the tomato sauce, half the macaroni, a third of the Cheddar
cheese and half the spinach mixture.
Repeat layering; spread the remaining sauce on the spinach layer
and sprinkle the remaining cheese around the edges of the casserole.
Cover with foil and bake in preheated 400 F oven 25 minutes.
Uncover and bake 5 minutes longer, or until mixture is hot and
bubbly and cheese is melted.
