Baked Stuffed Tufoli

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.