Baked stuffed tufoli

Yield: 6 Servings

Measure Ingredient
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
2 Eggs
1 Clove garlic; minced
2 teaspoons Salt
¼ teaspoon Pepper
Olive oil
¼ cup Oil
¼ cup Chopped onion
¼ cup Chopped green pepper
1 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
1 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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