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| Baked Stuffed Tufoli Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 6
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Ingredients
----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
Cooking Directions:
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‚ 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.
From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
pasta
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