Spinach and Ricotta Pasta Rolls

• 10 whole Lasagna Noodles
• 2 cups Shredded Mozzarella Cheese
• 3/4 cups Parmesan Cheese, Divided
• 15 ounces, weight Ricotta
• 1 box Chopped Spinach
• 6 Tablespoons Butter
• 23 cups Flour
• 1/4 teaspoons Nutmeg
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 4 cups Milk
• 1/4 cups Diced Onion
• 1 can Petite Diced Tomatoes
• 2 Tablespoons Olive Oil
• 1 Tablespoon Chopped Fresh Basil

1. Cook noodles al dente.
2. Mix mozzarella, 1/2 cup parmesan, ricotta, and drained spinach together.
3. Lay out noodles and spread filling on noodles.
4. Roll up and place in a 9 x 13 pan.
5. Repeat until all 10 noodles are filled.
6. In a saucepan, melt butter.
7. Add flour, nutmeg, salt, and pepper.
8. Stir for 3 minutes, add one cup of milk at a time, until thickened.
9. Continue to add milk until all 4 cups are in the bechamel sauce.
10. Pour bechamel over pasta rolls.
11. Top with remaining 1/4 cup parmesan and bake at 350F for 40 minutes.
12. In a skillet, saute onions in olive oil.
13. Add tomatoes and basil.
14. Top pasta rolls with tomato sauce and serve.
15. This is a rich and comforting dish.
16. Enjoy!

lasagna noodles, mozzarella cheese, parmesan cheese, weight ricotta, spinach, butter, flour, nutmeg, salt, pepper, milk, onion, tomatoes, olive oil, fresh basil

Taken from tastykitchen.com/recipes/main-courses/spinach-and-ricotta-pasta-rolls/ (may not work)