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1
Bring a large pot of water to boil for pasta.
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2
In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat.
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3
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.
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4
Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions.
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5
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.
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6
When the sauce has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking.
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7
Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce.
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8
Pour the mixture into a casserole and top with the cheeses.
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9
Cool, cover and store for a make-ahead meal.
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10
Preheat the oven to 375 degrees F.
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11
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.
