Method:

1. Preheat the oven to 200C.
2. Cook the pasta in salted water for 8 mins, until starting to soften (it should retain a little ‘bite’). Drain the pasta, place in a bowl and add a drizzle of olive oil to prevent sticking.
3. Cube the chorizo. Peel and finely chop the onion and garlic.
4. Add 1 tbsp olive oil to a medium saucepan and place over a medium heat. Add the chorizo and fry until the fat runs, about 3 mins. Add the onion and garlic and continue to cook for 5 minutes.
5. Once the onion has softened and the chorizo started to caramelise, pour in the chopped tomatoes followed by ½ jar of water and the oregano. Simmer for 4 minutes then spoon ¾ of the mixture into a heatproof dish large enough to accommodate the pasta in a single layer.
6. Place the spinach in a frying pan and cook over a high heat until wilted. Remove from the pan and chop. Leave to cool slightly.
7. Add the chopped spinach and lemon zest to the curd cheese. Mix gently, adding a little milk or double cream to achieve a creamy consistency.
8. Use a small spoon to fill the pasta shells with the cheese and spinach mixture, and place the shells on top of the sauce. Spoon the rest of the chorizo sauce around the pasta, and sprinkle over the Ermesdenda.
9. Bake for 20 mins. Remove from the oven, sprinkle with the parsley and add a grating of Galmesan cheese.

Little Tip: You can drizzle with a little bit of chilli oil for a spicier dish.