Baked Ziti with Spinach and Veal

TOTAL TIME: 1 hr 40 min
Prep: 15 min
Inactive Prep: 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 3 reviews

  • on August 11, 2014

    Flag

    Delicious! Plus adaptable for my relatives who only eat poultry or vegetarian. Big plus - the KIDS love it as much as the oldsters. I love make-ahead meals, too. So much less stress, you can relax and enjoy the people as well as the food. Rachael keeps it simple and yummy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 12, 2012

    Flag

    Used ground turkey instead and came out great. Really easy to make.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 25, 2011

    Flag

    Caught my eye on tv this morning, made it for Sunday dinner. It was easy to make and was delicious. My boys (51,14,11 said it was a keeper! Substituted mild italian sausage for veal. I can't wait for lunch leftovers tomorrow.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.