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Ingredients

• 5 tablespoons extra virgin olive oil (EVOO), divided
• 6 cloves garlic, finely chopped, divided
• 1 large or 2 small to medium onions, finely chopped, divided
• 1 small carrot, finely chopped or grated
• Salt and pepper
• 1 1/2 teaspoons oregano or marjoram (half a palmful)
• 1 teaspoon crushed red pepper flakes (1/3 palmful)
• 1 teaspoon fennel seed, crushed by pressing under the flat of your knife
• 2 tablespoons chopped fresh thyme (5-6 sprigs)
• 1/4 cup flat leaf parsley, finely chopped
• 1/2 cup dry white wine or red wine or an additional 1/2 cup chicken stock
• 2 cups chicken stock
• 2 cans Italian crushed tomatoes (28 ounces each)
• 1 pound medium or large shell pasta (not extra-large stuffing shells)
• 2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
• Freshly grated nutmeg (about 1/4 teaspoon)
• 2 cups fresh ricotta cheese
• 1/2 cup grated Parmigiano Reggiano cheese, plus some to pass at the table
• 2 large egg yolks, lightly beaten

Description

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