BAKED PASTA ROLL

• 2 lbs spinach or 2 10 oz packages frozen
• 4 tbsp butter tomato sauce
• 1/4 cup finely chopped onion
• 2 oz chopped prosciutto
• 1 cup ricotta
• 1 1/4 cups grated parmegiana
• pinch of nutmeg
• 1 egg yolk
  SAUCE:
• Equal quantity of b�chamel and tomato sauce

Cook spinach until tender. Drain and squeeze out the water. Melt the butter in a skillet. Add onion and cook until it softens. Stir in prosciutto and saut� one more minute. Add spinach and saut� another few minutes. Transfer to mixing bowl and let cool.

Add the ricotta, 1 cup of grated cheese, nutmeg and egg yolk. Mix well. Roll out pasta dough to 12" by 16" rectangle. Spread the mixture over dough. Roll the pasta sheet, pinch ends shut, then wrap it tightly in cheesecloth. Add to boiling salted water and cook for 20 minutes. Remove from water, unwrap it and cool.

Preheat oven to 400 degrees.

Slice the pasta roll, place in dish, spread the tomato-b�chamel mixture over slices. Top with remaining grated cheese.

Cook for about 20 minutes