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.