Bring a large pot of salted water to a boil for the pasta.
In a skillet, heat the EVOO, two turns of the pan, over medium to medium-high heat. Add the ground veal and lightly brown and crumble it, then add the chopped carrot, shallots, garlic and sage and season with salt and a little pepper. Cook to soften the carrot and shallots, about 5 minutes, stirring frequently; add the wine and turn the heat down a bit to simmer gently.
Meanwhile, drop the pasta into the boiling water and undercook by 2 minutes less than the package directions.
In a saucepot over medium to medium-high heat, add the butter and melt it, then whisk in the flour for 1 minute. 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 the nutmeg and pepper to your liking.
Add the spinach to the veal until it is wilted and incorporated, then stir together the pasta, veal mixture and sauce. Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal.
Pre-heat the oven to 375°F.
Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35-45 minutes if reheating, 15-20 minutes, if not.