Fill a large pot with water and cook pasta to al dente according to package directions. Drain and toss lightly with olive oil.
In a large braiser pan, heat 1 tablespoons oil over medium-low heat.
Add finely chopped carrots. Cook about 2 minutes.
Add minced garlic and cook 1 minute.
Stir in 24 ounces marinara sauce, red pepper flakes, sun-dried tomato seasoning, basil, parsley, pepper, and butter.
Simmer for 10 minutes stirring occasionally.
Stir in stock/broth and half & half. Occasionally stir for 3 minutes.
Stir in ricotta cheese and stir well.
Add shredded mozzarella cheese and parmesan cheese. Stir until melted.
Fold in fresh spinach, combining everything well.
Cook for 5 minutes.
Stir in pasta and toss well.
Top with parmesan cheese, if desired.