---------- 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  Onion; chopped
    1/4 c  Parsley; minced
    1/4 c  Parmesan cheese; grated
      2 tb Bread crumbs
      2 tb Oil
      2    Eggs
      1 cl Garlic; minced
      2 ts Salt
    1/4 ts Pepper
           Olive oil

--------------------------------TOMATO SAUCE-----------------------------
    1/4 c  Oil
    1/4 c  Onion; chopped
    1/4 c  Green pepper; chopped
      1 cl Garlic; minced
      6 oz Can broiled mushrooms
     24 oz Tomato paste (4 cans)
     28 oz Can 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
     15 oz Frozen chopped spinach
           - (up to 1-1/2 pkg)
      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.

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 qt 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 tb 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°F) for
30 minutes. Serve with extra sauce and cheese.

Yield: 6 Servings

Recipe FROM: A Taste of Louisiana

From Glen Hosey's Recipe Collection Program, hosey@erols.com

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