Baked Ziti with Spinach and Veal

Total Time:
1 hr 40 min
Prep:
15 min
Inactive:
45 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 bundles farm spinach, trimmed, washed and dried, chopped
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground veal
  • 1 small carrot, peeled and finely chopped
  • 2 large shallots or 1 medium onion, finely chopped
  • 3 to 4 large cloves garlic, finely chopped
  • 2 tablespoons very thinly sliced fresh sage (a small handful of leaves)
  • Freshly ground black pepper
  • 1 cup dry white wine or chicken stock-in-a-box
  • 1 pound ziti, whole wheat pasta or whole grain ziti
  • 4 tablespoons butter
  • 3 rounded tablespoons flour
  • 2 1/2 cups milk
  • Freshly grated nutmeg, to your taste
  • About 1 1/2 cups grated Italian fontina (recommended: Fontina Val D'Aosta or 6 ounces Gruyere cheese)
  • About 3/4 cup grated Parmigiano-Reggiano
Directions
Watch how to make this recipe.
  • Bring a large pot of water to boil for pasta.

  • In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and lightly brown and crumble, then add the chopped carrot, shallots, garlic, and sage and season with salt and a little pepper and cook to soften carrots and onions, about 5 minutes, stirring frequently, add the wine and turn the heat down a bit to simmer gently.

  • Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions.

  • In a saucepot over medium to medium-high heat, add butter and melt, whisk in the flour for 1 minute then whisk in the milk, bring to a bubble and season with more salt than pepper and a few grates of nutmeg. When the sauce has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking.

  • Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce. Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal.

  • Preheat the oven to 375 degrees F.

  • Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45 minutes if reheating, 15 to 20 minutes, if not.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    Opener_TrishasSouthernComfortPotluck_H

    This recipe is featured in:

    Potluck Parties