---------- Recipe via Meal-Master (tm) v8.03
 
       Title: Baked Stuffed Tufoli
  Categories: Pasta    
       Yield: 6 servings
 
 ---------------------------------MEAT BALLS------------------------------=
 ---
   1 1/2 lb ground beef chuck
     1/2 lb ground pork
     1/2 c  chopped onion
     1/4 c  minced parsey
     1/4 c  grated Parmesan cheese
       2 tb bread crumbs
       2 tb oil
       2    eggs
       1    Clove garlic; minced
       2 ts salt
     1/4 ts pepper
            olive oil
 
 --------------------------------TOMATO SAUCE-----------------------------=
 ---
     1/4 c  oil
     1/4 c  chopped onion
     1/4 c  chopped green pepper
       1    Clove garlic; minced
       1 cn (6-oz) broiled mushrooms
       4 cn (6-oz) tomato paste
       1 cn (#2-1/2) Italian plum
            -tomatoes
       1 ts sugar
       2 ts salt
     1/4 ts pepper
 
 ----------------------------MAKING THE CASSEROLE-------------------------=
 ---
       1 lb tufoli (large tube macaroni)
            meat balls from step #1
       1    -(up to)
   1 1/2 pk frozen chopped spinach
       1 ts salt
     1/2 c  Parmesan cheese
       1    egg
            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, sal=
 t
 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 an=
 d
 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
 
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