Shell pasta with ricotta and spinach filling

Ingredients for 4 servings:

• 20 pasta (giant clam pasta, conchiglie)
• 1 tbsp oil and some salt
• 2 slice(s) bacon, finely chopped
• 1 onion(s), finely chopped
• 500 g spinach, fresh, chopped
• 750 g ricotta
• 40 g Parmesan, freshly grated
• 250 ml tomato sauce
• Pine nuts, roasted
• Grease for the tray

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the pasta in a large pot of boiling water until al dente and drain. Heat the oil in the pot, add the bacon and onion. Cook over medium heat for 3 minutes until lightly browned. Add the spinach and stir on low heat until it starts to wilt slightly. Add the ricotta and mix well. Spoon the mixture over the pasta and sprinkle with Parmesan cheese. Place the pasta on a cold, lightly greased oven rack and cook over medium heat for 3 minutes. Heat the tomato sauce in a small saucepan over high heat for 1 minute. Ladle the sauce onto serving plates and top with the filled pasta. Sprinkle with pine nuts, if desired. Tip: The pasta can be filled a few hours in advance and kept covered in the refrigerator. Grill the dish just before serving.