Baked Shells Casserole

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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