Gradually add macaroni and 1 tablespoon 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 teaspoon salt.
Beat eggs in a bowl until light; stir in cottage cheese, spinach, 1/2 cup cheddar cheese, sage and 1/2 teaspoon 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 oven 25 minutes; uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.
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