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1
Preheat oven to 350 degrees.
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2
Cook noodles according to the package directions.
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3
Drain, rinse under cold water and drain again.
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4
Set aside.
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5
While the noodles are cooking, make the sauce: heat a medium heavy-bottomed pot over medium heat.
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6
Add the olive oil and butter.
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7
When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater.
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8
Cook the onions for a minute or two.
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9
Add the flour and cook with the onions a minute or two more.
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10
Whisk in the stock a little bit at a time, then add the squash and cook until warmed through and smooth.
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11
Stir in the cream or milk and bring to a bubble.Stir in the cheeses in a figure eight motion and season with salt, pepper and red pepper flakes.
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12
Taste to adjust seasonings.
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13
To make the rolls: Squeeze out as much moisture from the spinach as possible.
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14
Stir together spinach, 3/4 cup of the parmesan cheese, ricotta cheese, nutmeg, salt and pepper.
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15
Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
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16
Line up rolled noodles slightly apart in a greased 9 x 13 baking dish.
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17
Pour sauce over noodles.Bake, covered at 350 degrees for 30-45 minutes.
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18
Sprinkle with remaining 1/4 cup parmesan cheese and mozzarella cheese.
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19
Put back in oven until cheese bubbles and browns.
