Brown the bacon in butter and a little oil and set aside.
Fluff up the ricotta with a fork,
add the pesto, speck, parmesan, two tablespoons of béchamel and mix well.
Cook the paccheri very al dente, drain them and fill them with the prepared mixture. Place them in a buttered oven dish, pour a little pesto and béchamel sauce on top and sprinkle with grated Parmesan cheese.
Bake at 220° for 10 to 15 minutes, then take out of the oven, sprinkle with grits and serve.
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