For the cheese mixture:

1. Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside. 

2. Spray a large pot. I used this 5½ quart multipurpose one.
3. Brown sausage in large pan over medium-high heat, about 6 minutes.

4. Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5-6 minutes.

5. Add the garlic, and cook a minute more.

6. Add chicken stock, diced tomatoes, tomato sauce, basil and oregano, and bring to a boil.
7. Carefully remove bay leaves.
8. Add pasta and simmer until cooked, about 8 minutes.
9. Stir in spinach and cook until wilted, about 2 minutes.
10. Top each serving with a spoonful of the ricotta parmesan mixture, and sprkinle with shredded mozzarella.
11. Garnish with fresh basil (optional).