Wash, clean and chop the spinach, then slowly heat them with the extra virgin olive oil and chilli pepper in a pan over low heat.
Cook the Orecchiette Filotea in plenty of salted boiling water for 12 minutes, drain the basta and put it in the pan with the spinach. Add also the withe scamorza cheese and the diced mortadella, then mix well.
Divide the Orecchiette so seasoned in 4 earthenware terrine, sprinkle with grated Parmigiano Reggiano and bake at 220 degrees for 15 minutes, turning on the grill the last 3-4 minutes.
Serve immediately and enjoy!