Baked Ziti with Spinach and Veal (Rachael Ray) Recipe - Details, Calories, Nutrition Information | R

Ingredients

• 2 bundles farm spinach, trimmed, washed and dried, chopped
• salt
• 2 tbsp extra-virgin olive oil
• 1 lb 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 tbsp very thinly sliced fresh sage
• freshly ground black pepper
• 1 cup dry white wine or chicken stock-in-a- box
• 1 lb ziti , whole wheat pasta
• 4 tbsp butter
• 3 rounded tbsp 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 oz gruyere cheese)
• about 3/4 cup grated parmigiano-reggiano