Although the ingredient list for this recipe is quite long, it is very easy to make.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ready In: 55 minutes
Yield: 4 to 6 servings
2 bundles spinach, washed, dried and chopped.
2 tablespoons extra virgin olive oil
1 pound ground veal
1 small carrot, peeled and finely chopped
1 medium onion or 2 large shallots, finely chopped
3 or 4 large garlic cloves, finely chopped
1 cup dry white wine or chicken stock
1 pound ziti pasta
4 tablespoons butter
3 rounded tablespoons flour
2-1/2 cups milk
1-1/2 cups grated fontina cheese or 6 ounces Gruyere cheese
3/4 cup grated Parmigiano-Reggiano cheese
Freshly ground nutmeg
2 tablespoons finely chopped sage
Salt and pepper to taste
Bring a large pot of water to a boil for the pasta. In the meantime, heat the olive oil over medium heat and add the ground veal. Brown lightly. Add the carrot, onion, garlic and sage and season with salt and pepper, if desired. Add the wine and cook until the carrots begin to soften, about 5 minutes.
Cook the pasta when the water begins to boil. Cook it 2 minutes less than the package directions indicate.
In a small saucepan, melt the butter and add the flour, cooking for one minute. Add the milk and bring to a slight boil. Add salt, pepper and nutmeg as desired.
Add the spinach to the veal mixture and cook until wilted. Combine the veal mixture with the pasta and pour everything into a casserole dish. Preheat the oven to 375 F and cover the casserole with the cheeses.
At this point, the casserole may be refrigerated and cooked later or baked at 375 F for 15 to 20 minutes, or until the cheese is bubbly and lightly browned.