Savvybearcat.com

Save to favorite Discuss Baked Stuffed Tufoli recipe

Write a comment Print Baked Stuffed Tufoli recipe

Print this recipe Email Baked Stuffed Tufoli recipe to friend

Email this recipe

Baked Stuffed Tufoli

Category: Pasta

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 2 users

Ingredients:

MMMMMMEAT 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 tbsp Bread crumbs
2 tbsp Oil
2 Eggs
1 Clove garlic, minced
2 tsp Salt
1/4 tsp Pepper
Olive oil

MMMMMTOMATO 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 tsp Sugar
2 tsp Salt
1/4 tsp Pepper

MMMMMMAKING THE CASSEROLE

1 lb Tufoli (large tube macaroni)
Meat balls from step #1
1 -(up to)
1 1/2 package Frozen chopped spinach
1 tsp Salt
1/2 cup Parmesan cheese
1 Egg
Tomato sauce recipe

Instructions:

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