Saw the tail end of this recipe being cooked on Rachael Ray a couple weeks ago and before I could get downstairs and find it myself, my sister had found it, printed it out and put it on the counter. We tried it Saturday night and Oh. My. Heavens. It was deee-lish!
Here's what you need:
6 cloves garlic, finely chopped. Divided
1 large or 2 small/medium onions, finely chopped & divided
1 small carrot, finely chopped or grated (we didn't use the carrots but it still tasted superb!)
salt & pepper
1 and 1/2 teaspoons oregano or marjoram
1 teaspoon crushed red pepper flakes
1 teaspoon crushed fennel seeds
2 Tbsp finely chopped fresh thyme (about 5 or 6 sprigs)
1/4 cup flat leave parsley, finely chopped
1/2 cup dry white or red wine
2 cups chicken stock
2-28 oz cans crushed tomatoes
1 pound medium or large shell pasta (not the extra-large stuffing size)
2 boxes frozen chopped spinach, defrosted and wrung dry w/a towel
1/4 tsp nutmeg (freshly ground if you have it)
2 cups fresh ricotta cheese
1/2 cup grated Parmesan cheese
2 large egg yolks, slightly beaten
In a large pot, heat 3 tbsp EVOO over medium heat. Add 4 cloves of chopped garlic, 3/4 of the finely chopped onion & the carrot. Season w/salt, pepper, oregano, red pepper flakes, fennel seeds & thyme, and gently saute 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce 1 minute. Add stock & tomatoes, bring sauce up to a bubble, then reduce heat and simmer 45 minutes.
After sauce has been simmering 30 minutes, preheat oven to 375*.
Bring a pot of water to a boil for the pasta. Salt and cook past for 5 minutes.
While pasta water comes to a boil, heat remaining 2 Tbsp EVOO in a small skillet over medium heat. Ad remaining garlic and onion and saute to soften, about 5 minutes. Add spinach to pan, seperating as needed. Stir to combine and season with salt, pepper, & nutmeg. Turn off heat.
Drain undercooked pasta and return to the same pot. Add spinach mixture to pot along with ricotta cheese and grated Parm. Stir to combine, adjust salt & pepper, then add eggs and stir.
Pour a thin later of marinara sauce into the bottom of a 9x13 baking dish. Fill dish with pasta, then top with another layer of sauce. Save remaning sauce to pass at the table. Bake for30 minutes until bubbly.
Serve directly from casserole dish, using extra sauce and parmesan cheese to top.
And don't forget to enjoy!!
(This recipe left ALOT of marinara sauce, which makes it perfect for spaghetti another night!)