---------- 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
           (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 sauté 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

-----