Baked Stuffed Tufoli

Main Ingredient: Beef Noodles and Pastas Cheese Eggs Spinach Tomatoes
Preparation: Baked Goods
Yield:

Baked Stuffed Tufoli ingredients

1 1⁄2 lb Ground Beef Chuck
1⁄2 lb Ground pork
1⁄2 c Chopped onion
1⁄4 c Minced parsley
1⁄4 c Grated Parmesan cheese
2 T Bread crumbs
2 T Oil
2 Eggs
1 Cloves garlic, minced
2 t Salt
1⁄4 t Pepper
olive oil
1⁄4 c Oil
1⁄4 c Chopped onion
1⁄4 c Chopped green pepper
1 Cloves garlic, minced
1 cn (6-oz) broiled mushrooms
4 cn (6-oz) tomato paste
1 cn (#2-1/2) Italian plum tomatoes
1 t Sugar
2 t Salt
1⁄4 t Pepper
1 lb tufoli (large tube macaroni)
meat balls from step #1
1 -(up to)
1 1⁄2 pk Frozen chopped spinach
1 t Salt
1⁄2 c Parmesan cheese
1 Eggs
tomato sauce recipe

Cooking Baked Stuffed Tufoli

1. Mixi 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.
2. To make tomato sauce: Heat the oil: add onion, green pepper, garlic, mushrooms (drained and halved) and saut=82 until golden.
3. Stiri in tomato paste; cook for 4 minutes.
4. Press plum tomatoes through a strainer; add an equal amount of water.
5. Combine with tomato paste mixture.
6. Add sugar, sal= t and pepper.
7. Bring to a boil; add meatballs and cook over low heat 1-1/2 hours or until sauce thickens slightly.
8. Remove meatballs and put aside.
9. Cook tufoli in 6 quarts boiling, salted water for 12 to 15 minutes or until almost tender.
10. Mash meat balls in a bowl.
11. Add spinach (drained an= d finely chopped), salt, 2 tablespoons cheese and the egg, mixing well.
12. Stuff this mixture into cooked tufoli.
13. 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.
14. Cover dish and bake in a moderate oven (350 degrees) for 30 minutes.
15. Serve with extra sauce and cheese.
16. Serves 6 very generously.
17. Source: A Taste of Louisiana.