Ingredients

For the red sauce:

• Extra virgin olive oil (EVOO)
• 4 cloves garlic, finely chopped
• 2 carrots, chopped
• 2 ribs celery, finely chopped
• 1 onion, finely chopped
• Kosher salt and freshly ground pepper
• 2 bay leaves
• 2 tablespoons fresh thyme, finely chopped
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 1 can Italian San Marzano tomatoes (28-32 ounces), crushed
• A few leaves fresh basil, torn

For the bechamel sauce and ricotta:

• 3 tablespoons butter
• 3 rounded tablespoons flour
• 2 cups milk
• Kosher salt and freshly ground pepper
• Freshly grated nutmeg
• 1 box frozen spinach (10 ounces), defrosted
• 1 1/2 cups fresh ricotta cheese

For the polenta:

• 2 cups whole milk
• 6 cups chicken stock, vegetable stock or water
• 2 1/2 cups quick-cooking polenta
• 1/2 teaspoon fennel pollen or ground fennel (optional)
• Kosher salt and freshly ground pepper
• 1 cup grated Parmigiano Reggiano cheese
• 4 tablespoons butter, plus some for greasing the casserole
• 2 cups shredded provolone cheese

Description

Rachaelray.com - The Official Website Of Rachael Ray Where You Can Find Thousands Of Rachael Ray's Recipes, Including 30 Minute Meals, Information About Her TV Shows, Her Magazine, Her Products And Her Nonprofit Work.

View Full Recipe