For 4 people
16 large pasta shells to stuff (Conchiglie or canellonis)
1 finely chopped onion
500 gr spinach
500 gr ricotta
50 gr of parmesan
500 g of tomato sauce
Salt and Pepper
Cook the pasta until al-dente in a large volume of salted water. Add a little olive oil to make sure the pasta does not stick.
Fry the onion and then add the chopped spinach. Cook until tender.
Take off the heat and mix in the ricotta, pine nuts, parmesan, egg, and salt and pepper.
Fill the pasta shells with the preparation and place on an oiled oven proof dish. Dust with parmesan. Re-heat gently.
Heat up the tomato sauce and ladle into the bottom of a bowl. Place the pasta shells on top of the sauce, and decorate with spots of pesto.