Italian influence explodes in a variable torrent of flavours. The rich tomato with the sharp cheese is epic.

Ingredients

• 20 Giant Pasta Shells (Conchiglie)
• 1 Tbsp Oil
• 2 Rashes of Rindless Bacon
• 1 Onion, chopped
• 500g Spinach
• 750g Ricotta cheese
• 1/3 Cup Grated Parmesan
• 500ml Tomato Pasta Sauce (Either homemade or bottle)

Directions

1. Add the shells to boiling water and cook until just tender
2. Heat oil in a pan and add bacon, cook until brown
3. Add spinach and wilt, always moving the mix
4. Add the ricotto and mix together
5. Reduce the heat and continue stiring until well combined
6. Spoon the mix into the shells
7. Add the parmesan over the top
8. Grill on a medium heat for 2-3 mins or until melted and heated through
9. Heat the sauce and spoon in to the bottom of a bowl
10. Rest the filled shells on the bed of sauce

These are magnificent !!!