Baked Stuffed Tufoli Recipe

Name: Baked Stuffed Tufoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef chuck ground; 1/2 pound ground pork; 1/2 cup onions chopped; 1/4 cup parsley leaves minced; 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated; 2 tablespoons bread crumbs; 2 tablespoons vegetable oil; 2 large eggs; 1 clove garlic minced; 2 teaspoons salt; 1/4 teaspoon black pepper; 1 x olive oil; 1/4 cup vegetable oil; 1/4 cup onions chopped; 1/4 cup green bell peppers; 1 clove garlic minced; 6 ounces mushrooms broiled; 24 ounces tomato paste; 1 can italian plum (roma) tomatoes; 1 teaspoon sugar; 2 teaspoons salt; 1/4 teaspoon black pepper; 1 pound tufoli (large tube macaroni); 1 1/2 packages spinach chopped, frozen; 1 teaspoon salt; 1/2 cup parmesan, parmigiano-reggiano cheese, grated; 1 each eggs

Servings: persons

1 1/2 pounds beef chuck ground
1/2 pound ground pork
1/2 cup onions chopped
1/4 cup parsley leaves minced
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
2 tablespoons bread crumbs
2 tablespoons vegetable oil
2 large eggs
1 clove garlic minced
2 teaspoons salt
1/4 teaspoon black pepper
1 x olive oil
1/4 cup vegetable oil
1/4 cup onions chopped
1/4 cup green bell peppers
1 clove garlic minced
6 ounces mushrooms broiled
24 ounces tomato paste
1 can italian plum (roma) tomatoes
1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon black pepper
1 pound tufoli (large tube macaroni)
1 1/2 packages spinach chopped, frozen
1 teaspoon salt
1/2 cup parmesan, parmigiano-reggiano cheese, grated
1 each eggs

1
Mix all ingredients for meat balls together thoroughly, except the last, olive oil.
2
Form into medium sized balls: brown in oil.
3
Set aside and cook in tomato sauce later.
4
To make tomato sauce: Heat the oil: add onion, green pepper, garlic, mushrooms (drained and halved) and saute until golden.
5
Stir in tomato paste; cook for 4 minutes.
6
Press plum tomatoes through a strainer; add an equal amount of water.
7
Combine with tomato paste mixture.
8
Add sugar, salt and pepper.
9
Bring to a boil; add meatballs and cook over low heat 1 1/2 hours or until sauce thickens slightly.
10
Remove meatballs and put aside.
11
Cook tufoli in 6 quarts boiling, salted water for 12 to 15 minutes or until almost tender.
12
Mash meat balls in a bowl.
13
Add spinach, salt, 2 tablespoons cheese and the egg, mixing well.
14
Stuff this mixture into cooked tufoli.
15
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.
16
Cover dish and bake in a moderate oven (350 degrees) for 30 minutes.
17
Serve with extra sauce and cheese.

1293

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 1/2 pounds beef chuck ground, 1/2 pound ground pork, 1/2 cup onions chopped, 1/4 cup parsley leaves minced, and more.

Yes, Baked Stuffed Tufoli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Tufoli

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