Hint: 1 1/3 cups uncooked macaroni usually cooks to about 2 cups.
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes, drained
1/3 cup non fat dry milk powder
1/2 cup water
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
2 cups hot cooked whole wheat macaroni
1 1/2 cup fat free cottage cheese
1 cup shredded reduced fat mozzarella cheese
Preheat oven to 350°. Spray an 8x8 inch baking dish with olive oil flavored cooking spray.
Spray a large skillet with cooking spray and combine tomato sauce, tomatoes, dry milk powder, garlic, and spices. Mix well to combine. Simmer for 5 minutes.
Spoon about 2/3 cup sauce mixture into prepared baking dish. Layer half macaroni, half of cottage cheese and 1/3 of mozzarella cheese over top. Spoon half of remaining sauce over mozzarella cheese. Repeat layer with remaining macaroni and cottage cheese and 1/3 mozzarella cheese. Spoon the remaining sauce evenly over the top. Evenly sprinkle with remaining mozzarella cheese over sauce.
Bake for 1 hour. Place baking dish on wire rack and let cool for 5 minutes
Makes 4 servings at 5 points each.