Summary

Ingredients

• 20 noodles (giant clam noodles, conchiglie)
• 1 tablespoon oil and a little salt
• 2 slices bacon, finely chopped
• 1 onion (s), finely chopped
• 500 g spinach, fresh, chopped
• 750 g ricotta
• 40 g parmesan, freshly rated
• 250 ml tomato sauce

For decoration:

• Pine nuts, toasted
• Grease for the tin

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Instructions

1. Cook the pasta in a large saucepan with boiling water until al dente and drain.
2. Heat the oil in the pan, add the bacon and onion. Brown lightly over medium heat for 3 minutes. Add the spinach and stir on the lower speed until it collapses slightly.
3. Add the ricotta and stir everything well. Spoon the mixture over the pasta and sprinkle with parmesan. Place the pasta on the cold, lightly greased oven grill and brown over a medium heat for 3 minutes.
4. Heat the tomato sauce in a small saucepan on the highest setting for 1 minute. Scoop the sauce onto the serving plate and pour the filled pasta over it. Sprinkle with pine nuts if desired.
5. Tip: The pasta can be filled a few hours in advance and kept covered in the refrigerator. Grill the dish just before serving.