Defrost and drain the spinach and place it in a bowl.
Add the irkotta, eggs, some grated pecorino, freshly chopped parsley and season to taste.
Mix everything well but do not over-mix. Leave some texture in the irkotta.
In the meantime boil the shells in salted water for about 10 minutes. They need to partially cooked, left a bit harder than ‘al-dente’
Place the bolognese sauce in a baking dish.
Place the shells on top and fill them with the irkotta mixture.
Finish them off with lots of mozzarella and pecorino.
Cover them with aluminum foil and bake in a preheated 200°c oven for 25 minutes.
Uncover and let them bake for another 10 minutes or until nicely golden.
Serve with freshly chopped parsley.