Baked Stuffed Tufoli
|Tomato sauce||4 Cup (64 tbs)|
|Boiling water||6 Quart|
|Tufoli/Manicotti||1⁄2 Pound (20 pieces, half of a 1 pound package)|
|Chopped onion||1 Cup (16 tbs)|
|Salad oil/Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Ground chuck||1 Pound|
|Ground veal||1⁄2 Pound|
|Frozen chopped spinach package||1 , thawed|
|Chopped parsley||2 Tablespoon|
|Dried oregano leaves||1 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Mozzarella cheese||8 Ounce, cut in 1/2 inch cubes (1 package)|
|Mozzarella cheese||8 Ounce, thinly sliced crosswise (1 package)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 375F.
2 In a large kettle, add 2 tablespoons salt to boiling water.
3 Add in the tufoli and return to boil.
4 Boil for 10 to 15 minutes or until almost tender.
5 Drain well.
6 On a tray, lay them flat and allow to cool.
7 Meanwhile, prepare the Filling: In a large skillet, heat oil.
8 Saute onion and garlic until tender, for about 5 minutes.
9 Add in the beef and veal and brown lightly, stirring, for about 15 minutes.
10 Remove from the heat.
11 Add in the spinach, parsley oregano, salt, pepper and cubed mozzarella.
12 Mix well to combine.
13 Using a small spoon, put the meat mixture into tufoli from each end.
14 In the bottom of 13-by-9-by-2-inch baking dish or shallow, oval baking dish, pour 1 cup Tomato Sauce
15 Arrange tufoli in the Tomato Sauce.
16 Pour rest of the Tomato Sauce over the top.
17 Cover with a foil.
18 Bake for 25 minutes.
19 Remove from the oven and remove the foil.
20 Place a slice of mozzarella on each tufoli.
21 Sprinkle with Parmesan cheese.
22 Bake for 10 minutes or until the cheese is melted.
23 Serve hot.