*  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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