Baked Ziti With Spinach And Veal
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
59
Spice
43
Sweetness
59
Sourness
30
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Salt2 tbsps
Extra-Virgin Olive Oil450 g
Ground Veal2 large
Shallot4 large
Garlic (cloves, finely chopped)1 cup
White Wine (dry)4 tbsps
Butter2.5 cups
MilkDirections:
1
Watch how to make this recipe
2
Bring a large pot of water to boil for pasta
3
In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat
4
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
5
Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions
6
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
7
When the sauce has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking
8
Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce
9
Pour the mixture into a casserole and top with the cheeses
10
Cool, cover and store for a make-ahead meal
11
Preheat the oven to 375 degrees F
12
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