Ingredients
- 20 conchiglie (large pasta shells)
- 1 tablespoon olive oil
- 2 bacon slices, finely chopped
- 1 onion, finely chopped
- 500 g (1 lb 2 oz) English spinach, chopped
- 750 g (1 lb 10 oz/3 cups) ricotta cheese
- 30 g (1 oz/1/3 cup) grated parmesan cheese
- 250 ml (9 fl oz/1 cup) bottled tomato pasta sauce
- toasted pine nuts, for serving
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well. Meanwhile, heat the oil in a frying pan and cook the bacon and onion over medium heat for 3 minutes or until lightly browned. Add the spinach and stir over low heat until wilted. Add the ricotta and stir until combined.
2. Spoon the filling into the pasta shells and sprinkle with parmesan cheese. Place on a cold, lightly oiled grill tray and grill (broil) under medium-high heat for 3 minutes or until lightly browned and heated through.
3. Heat the tomato pasta sauce in a small saucepan for 1 minute or until heated through. Spoon the sauce onto serving plates and top with the filled shells. Sprinkle with pine nuts to serve. Storage: The shells can be filled several hours before required. Store, covered, in the refrigerator and grill just before serving.
