1 Preheat the oven to 400 degrees F.
2. Bring a pot of salted water to a boil. Cook the pasta until very el dente (will cook more later).
3. In a oven safe pan, fry the ground chicken until mostly cooked through. Remove temporarily.
4. In the same pan add a bit of oil with the carrots, onions, and whole garlic cloves. Fry until soft.
5. Add in the red wine and reduce to half.
6. Add in the remaining sauce ingredients and bring to a simmer for ~ 5 minutes. Transfer to a blender and blend until smooth. Alternatively use an immersion blender in the pan.
7. Transfer the pureed sauce back to the pan and adjust for flavours as needed.
8. Stir in the ricotta cheese, egg plant, olives, spinach, diced bell peppers, the el dente noodles, and about 1/4 c. of the pasta water. Stir together. Top with cheese and transfer to the oven. Bake for ~15 minutes or until the cheese is golden brown. Remove from the oven and let rest for a few minutes before serving. Enjoy!