1 pound lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
8 ounces uncooked elbow macaroni
2 cups fat-free cottage cheese
1 1/2 cups shredded reduced-fat Cheddar cheese

TOPPING:
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon butter or stick margarine, melted

In a nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. bring to a boil. Reduce heat; cover and simmer for 1 hour.

Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.

In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325 for 40-45 minutes. Let stand for 10 minutes before serving.

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!