Baked Stuffed Tufoli
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Yield
8 servingsPrep
30 minCook
2 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat balls | |||
| 1 ½ | pounds |
beef chuck
ground |
|
| ½ | pound |
ground pork
|
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
parsley leaves
minced |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
bread crumbs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 1 | clove |
garlic
minced |
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
olive oil
|
*
|
| Tomato sauce | |||
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
|
|
| 1 | clove |
garlic
minced |
|
| 6 | ounces |
mushrooms
broiled |
|
| 24 | ounces |
tomato paste
|
|
| 1 | can |
italian plum (roma) tomatoes
|
*
|
| 1 | teaspoon |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| Casserole | |||
| 1 | pound |
tufoli
(large tube macaroni) |
* |
| 1 ½ | packages |
spinach
chopped, frozen |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat balls | |||
| 680.4 | g |
beef chuck
ground |
|
| 226.8 | g |
ground pork
|
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
parsley leaves
minced |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
bread crumbs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 1 | clove |
garlic
minced |
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
olive oil
|
*
|
| Tomato sauce | |||
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
|
|
| 1 | clove |
garlic
minced |
|
| 173.4 | ml/g |
mushrooms
broiled |
|
| 693.6 | ml/g |
tomato paste
|
|
| 1 | can |
italian plum (roma) tomatoes
|
*
|
| 5 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| Casserole | |||
| 453.6 | g |
tufoli
(large tube macaroni) |
* |
| 1.5 | packages |
spinach
chopped, frozen |
|
| 5 | ml |
salt
|
|
| 118 | ml |
Parmesan cheese
|
|
| 1 | each |
eggs
|
|
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 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 1½ 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, salt, 2 tablespoons cheese and the egg, mixing well.
Stuff this mixture into cooked tufoli.
Cover bottom of a large casserole dish 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.
