Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------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

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 Hosey's Recipe Collection Program, hosey#erols.com

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