Baked stuffed tufoli
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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@...