Name: Baked Stuffed Tufoli
Ingredients: 1 1/2 lb Ground beef chuck; 1/2 lb Ground pork; 1/2 c Chopped onion; 1/4 c Minced parsey; 1/4 c Grated Parmesan cheese; 2 tb Bread crumbs; 2 tb Oil; 2 Eggs; 1 Clove garlic; minced; 2 ts Salt; 1/4 ts Pepper; Olive oil; 1/4 c Oil; 1/4 c Chopped onion; 1/4 c Chopped green pepper; 1 Clove garlic; minced; 1 cn (6-oz) broiled mushrooms; 4 cn (6-oz) tomato paste; 1 cn (#2-1/2) Italian plum tomatoes; 1 ts Sugar; 2 ts Salt; 1/4 ts Pepper; 1 lb Tufoli (large tube macaroni); Meat balls from step #1 (up to); 1 1/2 pk Frozen chopped spinach; 1 ts Salt; 1/2 c Parmesan cheese; 1 Egg; Tomato sauce recipe

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian	Pasta	6	Servings

INGREDIENTS

1 1/2	lb	Ground beef chuck
1/2	lb	Ground pork
1/2	c	Chopped onion
1/4	c	Minced parsey
1/4	c	Grated Parmesan cheese
2	tb	Bread crumbs
2	tb	Oil
2		Eggs
1		Clove garlic; minced
2	ts	Salt
1/4	ts	Pepper
		Olive oil
1/4	c	Oil
1/4	c	Chopped onion
1/4	c	Chopped green pepper
1		Clove garlic; minced
1	cn	(6-oz) broiled mushrooms
4	cn	(6-oz) tomato paste
1	cn	(#2-1/2) Italian plum tomatoes
1	ts	Sugar
2	ts	Salt
1/4	ts	Pepper
1	lb	Tufoli (large tube macaroni)
		Meat balls from step #1 (up to)
1 1/2	pk	Frozen chopped spinach
1	ts	Salt
1/2	c	Parmesan cheese
1		Egg
		Tomato sauce recipe

INSTRUCTIONS

MEAT BALLS
TOMATO SAUCE
MAKING THE CASSEROLE
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 1-1/2
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.

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