MEAT BALLS
1 1/2 lb ground beef chuck
1/2 lb ground pork
1/2 cup chopped onion
1/4 cup minced parsey
1/4 cup grated parmesan cheese
2 tbsp bread crumbs
2 tbsp oil
2 eggs
1 clove garlic, minced
2 tsp salt
1/4 tsp pepper
1 olive oil
TOMATO SAUCE
1/4 cup oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
1 can (6-oz) broiled mushrooms
4 can (6-oz) tomato paste
1 can (#2-1/2) italian plum tomatoes
1 tsp sugar
2 tsp salt
1/4 tsp pepper
MAKING THE CASSEROLE
1 lb tufoli (large tube macaroni)
1 meat balls from step #1 (up to)
1 1/2 package frozen chopped spinach
1 tsp salt
1/2 cup parmesan cheese
1 egg
1 tomato sauce recipe
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 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
Servings: 6 servings
Baked Stuffed Tufoli Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Fruit; Italian; Main Dish
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into distant history, in truth as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius assembled a few documents which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals were split into starters, entrees and desserts, something we still use today. This early Roman chef tells us how the cooks of Roman times made use of a wide range of herbs and spices, including some familiar names such as bay, rue and parsley. During the next few hundred years, the upper-class families of Wesstern Europe tried to lay on the best banquets, and as a consequence, cooks and their collection of recipes increased in prestige. Even so, it was during the 1800s that cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Baked Stuffed Tufoli recipe.
