Make the Crust:

1. Beat the flour, butter, ricotta, and egg yolk together with a pinch of salt.
2. Wrap in plastic cling film and refrigerate for 1 hour.

3. Make the Filling:

4. Cook the long macaroni in salt water until al dente. Drain and set aside.

5. Heat the olive oil in a large skillet. Add the onion and garlic and stir fry until the onion turns transparent.

6. Add the spinach and mix thoroughly. Stir-fry, stirring for 2 minutes until the spinach wilts.

7. Season with kosher salt and freshly ground pepper to taste.
   

8. Assemble the Tart:

9. Preheat the oven to 400 degrees F. Grease and flour a deep 10-inch tart form.
10. Remove the dough from the refrigerator and roll it out into a circle on a lightly floured work surface.
11. Transfer the crust to the prepared pan and crimp the edges all the way around.

12. in a separate bowl, whisk together 1 cup of the shredded mozzarella, heavy cream, milk, and eggs. Season with kosher salt and freshly ground pepper to taste.

13. Starting in the center, spiral the long macaroni to create a layer of pasta on the bottom. Cover the pasta with a layer of the cream mixture, then a layer of the cooked spinach mixture on top of the cream.
    
14. Repeat starting and ending with a layer of macaroni. Sprinkle the remaining 1/3 cup mozzarella on top.
    
15. Place the torte in the oven and bake for 45 minutes.