First prepare a Bolognese sauce: fry the minced meat with the chopped onion in hot olive oil. Mash the canned tomatoes with a fork and add their juice. Season to taste with salt, pepper and the spices. Pour wine (white or red as desired) and simmer for at least 30 minutes - better an hour.
Pre-cook the clam noodles for 7 minutes.
In the meantime, prepare the filling for it:
Mix the ricotta, chopped leaf spinach, half of the parmesan, egg and spices. The ratio of ricotta / spinach should be around 1: 1, otherwise the filling will be too dry. Use a teaspoon to pour the mixture into the clam noodles.
Put the Bolognese sauce in an ovenproof baking dish and place the filled pasta in it. There shouldn`t be too little liquid, as the pasta will soak it up (it`s better to add a little more wine or water). Pick the mozzarella into small pieces and crumble over the casserole with the rest of the grated Parmesan.
Baked in a preheated oven at 175 ° C for about 45 minutes - cover the last 15 minutes if necessary. Serve immediately.