*  Exported from  MasterCook  *

                             Lanza's Lumaconi

Recipe By     : Lanza's Restaurant in historic Folsom, CA
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  35      jumbo         pasta shells
     1/3  cup           olive oil
   5      cloves        garlic
     3/4  large         onion -- cut 1/4" dice
   2      pounds        ground beef -- cooked as directed
   1      teaspoon      black pepper -- or to taste
   4                    eggs
     1/2  cup           grated Parmesan cheese
   1      10 oz pkg     frozen chopped spinach -- well drained
  48      ounces        favorite meat sauce or marinara
  12      ounces        mozzarella or monterey jack cheese -- shredded

Cook pasta shells in salted boiling water until a little firm in the center,
but soft enough to manipulate (al dente).  Set aside.

Heat olive oil in a large saute pan.  Saute the garlic in the oil until
golden.  Add onions and cook until they begin to brown.  Add ground beef and
cook until done.  Turn off heat and tilt pan so that the fat can be
collected with a ladle.  Remove fat, but leave the clear natural meat
juices.  Add spices and then eggs.  Heat through, stirring to mix.  Cook
until eggs begin to set.  Remove from heat and add Parmesan cheese and
spinach.  Mix thoroughly.  Stuff shells with mixture.

To serve, place desired number of stuffed shells in casserole dish (a normal
dinner portion is four to five shells per person) and top with generous
portion of meat or marinara sauce.  Top with shredded cheese and bake at
325  F for 45 minutes or until center of stuffed shell is hot.

Source: KXTV-10 (Sacramento) News at Noon, February 26, 1998.

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