---------- Recipe via Meal-Master (tm) v8.03

     Title: Baked Stuffed Tufoli
Categories: Pasta
     Yield: 6 Servings

---------------------------------MEAT BALLS------------------------------
 1 1/2 lb Ground beef chuck
   1/2 lb Ground pork
   1/2 c  Onion; chopped
   1/4 c  Parsley; minced
   1/4 c  Parmesan cheese; grated
     2 tb Bread crumbs
     2 tb Oil
     2    Eggs
     1 cl Garlic; minced
     2 ts Salt
   1/4 ts Pepper
          Olive oil

--------------------------------TOMATO SAUCE-----------------------------
   1/4 c  Oil
   1/4 c  Onion; chopped
   1/4 c  Green pepper; chopped
     1 cl Garlic; minced
     6 oz Can broiled mushrooms
    24 oz Tomato paste (4 cans)
    28 oz Can Italian plum tomatoes
     1 ts Sugar
     2 ts Salt
   1/4 ts Pepper

----------------------------MAKING THE CASSEROLE-------------------------
     1 lb Tufoli (large tube macaroni)
          Meat balls from step #1
    15 oz Frozen chopped spinach
          - (up to 1-1/2 pkg)
     1 ts Salt
   1/2 c  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.

Tomato Sauce:

Heat the oil: add onion, green pepper, garlic, mushrooms (drained and
halved), and saute 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 qt 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 tb 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 F) for
30 minutes. Serve with extra sauce and cheese.

Yield: 6 Servings

Recipe FROM: A Taste of Louisiana

From Glen Hosey's Recipe Collection Program, [email protected]

-----

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.