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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
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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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