Cook the rigatoni in salted boiling water (1) . Drain them 2 minutes before cooking standard time, add oil and parmesan (2). Place them vertically in a baking pan until full (3).
Add béchamel and tomato sauce (4). Cover with mozzarella (5) and bake at 220 C° until crispy (6).
These pasta rolls are a yummy alternative version of the most famous “cannelloni”.
Here’s what you need:
Now, get your little ones at work:
While the stuffing gets cold, prepare the dough by mixing flour and eggs- one egg per person and 100gr flour per egg (2). Then roll the pasta until thin and use a pasta cutter to get long strips (3).
4. Place the spinach along the strips.
5. Then place pieces of mozzarella all along.
6. Now roll all the way.
Place the rolls vertically in a baking pan (7) and add tomato sauce on top (8).
Sprinkle with parmesan (9). Add 4 spoons of water in the baking pan and bake in the oven at 220 C until crispy (10)
Serve hot (11)… Sooo yummy..! (12)