Baked Stuffed Tufoli
| Yield: | 6 Servings |
| Categories: | Pasta |
| 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 | ||
| 1 | -(up to) | |
| 1 1/2 | pk | Frozen chopped spinach |
| 1 | ts | Salt |
| 1/2 | c | Parmesan cheese |
| 1 | Egg | |
| Tomato sauce recipe |
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