----------------------------MAKING THE CASSEROLE-------------------------= --1 lb tufoli (large tube macaroni) meat balls from step #1 1 -(up to) 1.5 pk frozen chopped spinach 1 ts salt half 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=82 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, sal= t and pepper. Bring to a boil; add meatballs and cook over low heat 1- half hours or until sauce thickens slightly. Remove meatballs and put aside.

Cook tufoli in 6 litre boiling, salted water for dozen to 15 minutes or until almost tender. Mash meat balls in a bowl. Add spinach (drained an= d 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. From Glen Hosey's Recipe Collection Program, hosey@erols.com -----