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1
Make the cheese sauce: Melt the butter in a medium saucepan over medium heat.
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2
Whisk in the flour until smooth; cook, whisking, 1 minute.
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3
Gradually whisk in the milk and cayenne until smooth.
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4
Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes.
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5
Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted.
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6
Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.
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7
Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes.
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8
Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
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9
Transfer to a bowl and let cool, 30 minutes.
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10
Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce.
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11
Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil.
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12
Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes.
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13
Drain and rinse under cold water to cool, then lay on a work surface.
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14
Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish.
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15
Spoon 2 tablespoons of the spinach filling at one end of each noodle.
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16
Roll the noodles around the filling and place seam-side down in the baking dish.
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17
Top with the remaining sauce and sprinkle with the mozzarella and parmesan.
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18
Cover the dish with foil; bake until bubbly, about 35 minutes.
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19
Turn on the broiler.
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20
Uncover and broil until browned in spots, 2 to 4 minutes.
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21
Let stand 10 minutes before serving.
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22
Photograph by Con Poulos
