| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
|
Box frozen chopped spinach |
| 2 |
|
Hard boiled eggs; chopped |
| 1/2 |
c |
Chopped parsley |
| 4 |
oz |
Ground pork |
| 2 |
|
Raw eggs |
| 1 |
oz |
Worcestershire sauce |
| 1/2 |
ts |
Oregano |
| 1/8 |
oz |
Tabasco |
|
|
Salt & pepper to taste |
| 4 |
oz |
Parmesan cheese |
| 1/2 |
lb |
Ronzoni Tufoli #82 |
|
|
Italian sauce of your choice |
INSTRUCTIONS
Saut. ground beef and pork; add remaining ingredients except for tufoli.
Stir and cook slowly for 45 minutes. Boil tufoli according to package
directions, cooking until 3/4 done. Immediately run under cold water; stuff
with the above mixture. Heat in Italian Sauce. Serves 4.
PASCALE'S MANALE RESTAURANT
1838 NAPOLEON AVENUE
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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