Baked Stuffed Tufoli

TOMATO SAUCE
1/4 cup of Oil
1/4 cup of chopped onion
1/4 cup of chopped green pepper
1 Clove garlic, minced
one 6  ounce can of broiled mushrooms
four 6 ounce cans of tomato paste
1 cn (#2-1/2) Italian plum tomatoes
1 teaspoon of sugar
2 teaspoons of salt
1/4 teaspoon of pepper
MAKING THE CASSEROLE
1 pound of Tufoli (large tube macaroni)
Meat balls from step #1
1 - 1 1/2 package of Frozen chopped spinach
1 teaspoon of salt
1/2 cup of 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 sauté 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 stuffed tufoli and sauce, sprinkling each layer with cheese; finish with sauce. Cover dish and bake in a moderate oven (350ºF.) for 30 minutes. Serve with extra sauce and cheese. Serves 6 very generously. From <A Taste of Louisiana>.