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1
Mix all ingredients for meat balls together thoroughly, except the last, extra virgin olive oil.
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2
Form into medium sized balls: brown in oil.
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3
Set aside and cook in tomato sauce later.
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4
To make tomato sauce: Heat the oil: add in onion, green pepper, garlic, mushrooms (liquid removed and halved) and saute/fry till golden brown.
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5
Stir in tomato paste; cook for 4 min.
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6
Press plum tomatoes through a strainer; add in an equal amount of water.
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7
Combine with tomato paste mix.
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8
Add in sugar, salt and pepper.
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9
Bring to a boil; add in meatballs and cook over low heat 1-1/2 hrs or possibly till sauce thickens slightly.
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10
Remove meatballs and put aside.
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11
Cook tufoli in 6 qts boiling, salted water for 12 to 15 min or possibly till almost tender.
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12
Mash meat balls in a bowl.
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13
Add in spinach (liquid removed and finely minced), salt, 2 Tbsp.
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14
cheese and the egg, mixing well.
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15
Stuff this mix into cooked tufoli.
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16
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.
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17
Cover dish and bake in a moderate oven (350 degrees) for 30 min.
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18
Serve with extra sauce and cheese.
