Oven-Baked Veal Milanese with Arugula and Raisins

Preheat your oven to the desired temperature of 375 degrees F (or 190 degrees C). Next, fill a large pot with salted water and bring it to a high-rolling boil. Once the water is boiling, add the ziti pasta and return it to a rolling boil. Cook the pasta uncovered, stirring occasionally, until it reaches the desired level of doneness but still retains some firmness to the bite. This should take approximately 8 minutes.

Subsequently, drain the pasta thoroughly in a colander placed in the sink. To halt the cooking process, rinse the pasta with cold water.

Transfer the cooked pasta to a large roasting pan.

Combine 1 jar of spaghetti sauce with the ricotta cheese in a large bowl, whisking them together until smooth. Add this mixture to the pasta and stir well.

Using a food processor, finely chop the spinach until it reaches your desired consistency. Remove the chopped spinach and set it aside. Then, process the carrots until they are finely chopped as well.

Heat a generous amount of olive oil in a large skillet over medium-high heat. Cook the chopped carrots until they begin to soften, approximately 2 minutes. Add the zucchini, portobello mushrooms, button mushrooms, and garlic to the skillet; cook and stir until the zucchini is soft, roughly 4 minutes. Remove the skillet from heat and stir in the chopped spinach, tomatoes, and Italian seasoning; drain any excess liquid. Add this mixture to the ziti pasta and mix well.

Sprinkle about half of the Italian cheese blend over the pasta and stir until it is evenly distributed. Pour in the remaining 3 jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix.

Cover the roasting pan with aluminum foil.

Bake the dish in the preheated oven until it reaches a completely heated through state, approximately 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return the dish to the oven and bake until the cheese melts and begins to brown, roughly 10 minutes more.