Baked Shells Casserole

By evamores

Ingredients

• 5 tablespoons EVOO
• 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
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon fennel seeds, crushed by pressing under flat of your knife
• 2 tablespoons chopped fresh thyme, 5 to 6 sprigs
• 1/4 cup flat-leaf parsley, fimely chopped
• 1/2 cup dry white or red wine
• 2 cups chicken stock
• 2 28-ounce cans Italian crushed tomatoes
• 1 pound medium or large shell pasta
• 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 table
• 2 large egg yolks, lightly beaten
• 1 pound ground beef or sausage if desired

Preparation

Step 1

1. In a large pot, heat 3 tablespoons EVOO, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently saute 10 minutes, stirring frequetly. Add in parsley, stir, and add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.
2. After sauce has been simmering for 30 minutes, preheat oven to 375 degrees F.
3. Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes. While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and saute to soften, 5 minutes. Add spinach, pulling it apart and sparating it as you add it to pan. Stir to combine well and season with salt, pepper, and nutmeg. Turn off heat.
4. Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine adjust salt and pepper and add eggs and stir.
5. Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 munutes until bubbly.