| 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 | T | Bread crumbs |
| 2 | T | Oil |
| 2 | Eggs | |
| 1 | Clove garlic, minced | |
| 2 | t | Salt |
| 1/4 | t | Pepper |
| Olive oil | ||
| 1/4 | c | Oil |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped green pepper |
| 1 | Clove garlic, minced | |
| 1 | 6-oz broiled mushrooms | |
| 4 | 6-oz tomato paste | |
| 1 | #2-1/2 Italian plum | |
| tomatoes | ||
| 1 | t | Sugar |
| 2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | lb | Tufoli, large tube macaroni |
| Meat balls from step #1 | ||
| 1 | up to | |
| 1 1/2 | Frozen chopped spinach | |
| 1 | t | Salt |
| 1/2 | c | Parmesan cheese |
| 1 | Egg | |
| Tomato sauce recipe |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1019
Calories From Fat: 703
Total Fat: 78.4g
Cholesterol: 244.8mg
Sodium: 4125.7mg
Potassium: 1916.2mg
Carbohydrates: 32.2g
Fiber: 6.6g
Sugar: 19.5g
Protein: 49.2g