Ingredients
/ for 4 people
Marinara tomato sauce
370 g of shells (pasta)
150 g of spinach
70 g of pancetta or bacon or lardon
2 pinches of Espelette pepper
1 tray of ricotta
35 g of parmesan
2 egg yolks
2 tablespoons of parsley
6 basil leaves
grated mozzarella
1 clove of garlic
Salt
Pepper
Preparation
1 Cook the shells according to the instructions on the package. Meanwhile, fry the bacon without any fat in a small saucepan. Finely chop the garlic and add it to the saucepan. Rinse the spinach and also add it to the saucepan. Let it reduce and mix. Reserve after cooking.
2 Rinse the shells with cold water. Prepare the stuffing for the shells: in a bowl, pour the ricotta. Parmesan, egg yolks, chopped basil, salt, and pepper. All that’s left to do is mix everything together. Pour the spinach preparation into the ricotta mixture and mix everything together.
To finish, preheat the oven to 200°C. Lightly coat the bottom of the dish with olive oil. Stuff the shells with the mixture and place the stuffed shells in the dish. Once the shells are stuffed, pour the marinara sauce over them. Sprinkle with mozzarella and bake the gratin for 30 minutes.