DIRECTIONS

1. First prepare the bechamel sauce:
- In a saucepan, melt the Rice Spread over low heat.
- Turn off the heat and pour in the flour.
- Stir and slowly pour in the Rice Drink.
- Cook over a medium heat, constantly stirring clockwise to prevent the formation of lumps.
- Add salt and ground nutmeg, stirring constantly until the sauce thickens, coating the spoon. Set aside, stirring occasionally.

2. To prepare the filling:
- Wash the spinach and cook it in a pan with a drizzle of oil. Add salt and let it wilt, then drain and chop into small pieces.
- In a bowl, mix the ricotta with 100 g of grated pecorino (sheep cheese), then add the cooked spinach while stirring.
- Add salt and pepper and set aside.

3. To prepare the pasta shells:
- Heat a large pan filled with water. When it starts to boil, add a large handful of coarse salt and add the pasta shells. Drain them three minutes before the indicated cooking time and run them under some cold water.
- Heat the oven with grill to 220° C if static, 200° C if fan oven.
- Spread the pre-prepared tomato sauce on the bottom of a ceramic baking dish, stuff the pasta shells with the ricotta cream and place them on top of the sauce.
- Add the toasted pine nuts for an extra touch, then pour the bechamel sauce over the pasta shells, sprinkle with remaining pecorino cheese and bake in the preheated oven for 15-20 minutes, or until the surface is crunchy and golden.
- Remove from the oven and let rest for five minutes before serving.