Recipe - Baked Stuffed Tufoli

MEAT BALLS
1 One half pound Ground beef chuck
One half pound Ground pork
One half cup Chopped onion
One fourth cup Minced parsey
One fourth cup Grated Parmesan cheese
2 tablespoon Bread crumbs
2 tablespoon Oil
2 Eggs
1 Clove garlic; minced
2 teaspoon Salt
One fourth teaspoon Pepper
Olive oil

TOMATO SAUCE
One fourth cup Oil
One fourth cup Chopped onion
One fourth cup Chopped green pepper
1 Clove garlic; minced
1 cn (6oz) broiled mushrooms
4 cn (6oz) tomato paste
1 cn (#21/2) Italian plum
tomatoes
1 teaspoon Sugar
2 teaspoon Salt
One fourth teaspoon Pepper

MAKING THE CASSEROLE
1 pound Tufoli (large tube macaroni)
Meat balls from step #1
1 (up to)
1 One half pack Frozen chopped spinach
1 teaspoon Salt
One half cup Parmesan cheese
1 Egg
Tomato sauce recipe

Mix all ingredients for meat balls together thoroughly, except the last,
olive oil. Form into medium sized balls: brown in oil. Set aside and cook
in tomato sauce later.

To make tomato sauce: Heat the oil: add onion, green pepper, garlic,
mushrooms (drained and halved) and saut‚ until golden. Stir in tomato
paste; cook for 4 minutes. Press plum tomatoes through a strainer; add an
equal amount of water. Combine with tomato paste mixture. Add sugar, salt
and pepper. Bring to a boil; add meatballs and cook over low heat 11/2
hours or until sauce thickens slightly. Remove meatballs and put aside.

Cook tufoli in 6 quarts boiling, salted water for 12 to 15 minutes or
until almost tender. Mash meat balls in a bowl. Add spinach (drained and
finely chopped), salt, 2 tablespoons cheese and the egg, mixing well. Stuff
this mixture into cooked tufoli. Cover bottom of a large casserole with
half of sauce and arrange alternate layers of stufted tufoli and sauce,
sprinkling each layer with cheese; finish with sauce. Cover dish and bake
in a moderate oven (350 degrees) for 30 minutes. Serve with extra sauce and
cheese. Serves 6 very generously.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.