Baked Stuffed Tufoli Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
MEAT BALLS
1 1/2 lbs: Ground beef chuck,
1/2 lbs: 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,
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 tsp: Sugar,
2 tsp: Salt,
1/4 tsp: Pepper,
MAKING THE CASSEROLE
1 lbs: 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,
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=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 Hoseys Recipe Collection Program, hosey@erols.com
Source from luhu.jp
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 Hoseys Recipe Collection Program, hosey@erols.com
Source from luhu.jp
Tags
Pasta