Baked Stuffed Tufolipasta ----MEAT BALLS---- 1 1/2 lb ground beef chuck 1/2 lb ground pork 1/2 cup chopped onion 1/4 cup minced parsey 1/4 cup grated parmesan cheese 2 tablespoon bread crumbs 2 tablespoon oil 2 eggs 1 clove garlic; minced 2 teaspoon salt 1/4 teaspoon pepper 1 olive oil ----TOMATO SAUCE---- 1/4 cup oil 1/4 cup chopped onion 1/4 cup chopped green pepper 1 clove garlic; minced 1 can (6-oz) broiled mushrooms 4 can (6-oz) tomato paste 1 can (#2-1/2) italian plum tomatoes 1 teaspoon sugar 2 teaspoon salt 1/4 teaspoon pepper ----MAKING THE CASSEROLE---- 1 lb tufoli (large tube macaroni) 1 meat balls from step #1 (up to) 1 1/2 pkg frozen chopped spinach 1 teaspoon salt 1/2 cup parmesan cheese 1 egg 1 tomato sauce recipe 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 1-1/2 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@erols.com |
