---MEAT BALLS---
1 1/2 lb Ground beef chuck
1/2 lb Ground pork
1/2 c  Chopped onion
1/4 c  Minced parsey
1/4 c  Grated Parmesan cheese
2 tb Bread crumbs
2 tb Oil
2    Eggs
1    Clove garlic; minced
2 ts Salt
1/4 ts Pepper
Olive oil

–TOMATO SAUCE–
1/4 c Oil
1/4 c Chopped onion
1/4 c Chopped green pepper
1 Clove garlic; minced
1 cn (6-oz) broiled mushrooms
4 cn (6-oz) tomato paste
1 cn (#2-1/2) Italian plum
-tomatoes
1 ts Sugar
2 ts Salt
1/4 ts Pepper

MAKING THE CASSEROLE
1 lb Tufoli (large tube macaroni)
Meat balls from step #1
1 -(up to)
1 1/2 pk Frozen chopped spinach
1 ts Salt
1/2 c Parmesan cheese
1 Egg
Tomato sauce recipe

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‚ 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.