Baked Ziti with Spinach and Veal

Name: Baked Ziti with Spinach and Veal
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Freshly ground black pepper; 4 Tbsps butter; 1 small carrot, peeled and finely chopped; 237 milliliters dry white wine or chicken stock-in-a-box; 3 Tbsps flour; 355 milliliters About grated Italian fontina (recommended: Fontina Val DAosta or 6 ounces Gruyere cheese); 2 Tbsps very thinly sliced fresh sage (a small handful of leaves); 3 large cloves garlic, finely chopped; 454 grams ground veal; 591 milliliters milk; 6 servings Freshly grated nutmeg, to your taste; 2 Tbsps extra-virgin olive oil; 177 milliliters About grated Parmigiano-Reggiano; 6 servings Salt; 2 larges shallots or 1 medium onion, finely chopped; 2 bundles farm spinach, trimmed, washed and dried, chopped; 454 grams ziti, whole wheat pasta or whole grain ziti

Baked Ziti with Spinach and Veal might be just the main course you are searching for. This recipe serves 6. One serving contains 790 calories, 43g of protein, and 37g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. Not This recipe is typical of Mediterranean cuisine. Head to the store and pick up nutmeg, ground veal, olive oil, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Watch how to make this recipe.

Bring a large pot of water to boil for pasta.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Ground Veal

Shallot

Carrot

Garlic

Onion

Pepper

Sage

Salt

Wine

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

Ingredients you will need

Pasta

Water

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.

Ingredients you will need

Butter

Nutmeg

Pepper

All Purpose Flour

Sauce

Milk

Salt

Equipment you will use

Pot

Whisk

Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce.

Ingredients you will need

Spinach

Pasta

Sauce

Veal

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.

Equipment you will use

Oven

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.

Equipment you will use

Baking Sheet