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Receta Baked Stuffed Tufoli
by Global Cookbook

Baked Stuffed Tufoli
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  Raciónes: 6

Ingredientes

  • 1 1/2 lb Grnd beef chuck
  • 1/2 lb Grnd pork
  • 1/2 c. Minced onion
  • 1/4 c. Chopped parsey
  • 1/4 c. Grated Parmesan cheese
  • 2 Tbsp. Bread crumbs
  • 2 Tbsp. Oil
  • 2 x Large eggs
  • 1 x Clove garlic, chopped
  • 2 tsp Salt
  • 1/4 tsp Pepper Extra virgin olive oil
  • 1/4 c. Oil
  • 1/4 c. Minced onion
  • 1/4 c. Minced green pepper
  • 1 x Clove garlic, chopped
  • 1 can (6-ounce) broiled mushrooms
  • 4 can (6-ounce) tomato paste
  • 1 can (#2-1/2) Italian plum tomatoes
  • 1 tsp Sugar
  • 2 tsp Salt
  • 1/4 tsp Pepper
  • 1 lb Tufoli (large tube macaroni) Meat balls from step #1
  • 1 x -(up to)
  • 1 1/2 pkt Frzn minced spinach
  • 1 tsp Salt
  • 1/2 c. Parmesan cheese
  • 1 x Egg Tomato sauce recipe

Direcciones

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