baked stuffed tufoli

Categories
Pasta
Yield
6 Servings
MeasureIngredient
1½ pounds Ground beef chuck
½ pounds Ground pork
½ cup Chopped onion
¼ cup Minced parsey
¼ cup Grated Parmesan cheese
2 tablespoons Bread crumbs
2 tablespoons Oil
Eggs
Clove garlic; minced
2 teaspoons Salt
¼ teaspoon Pepper
  Olive oil
¼ cup Oil
¼ cup Chopped onion
¼ cup Chopped green pepper
Clove garlic; minced
1 can (6-oz) broiled mushrooms
4 cans (6-oz) tomato paste
1 can (#2-1/2) Italian plum tomatoes
1 teaspoon Sugar
2 teaspoons Salt
¼ teaspoon Pepper
1 pounds Tufoli (large tube macaroni)
  Meat balls from step #1 (up to)
1½ pack Frozen chopped spinach
1 teaspoon Salt
½ cup Parmesan cheese
Egg
  Tomato sauce recipe

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=82 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 1-½ 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.

Source: A Taste of Louisiana.

From Glen Hosey's Recipe Collection Program, hosey@...

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