Baked Pasta Snails

For the baked pasta snails, first prepare the pasta dough according to the basic recipe, wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.

Then roll out the pasta dough very thinly on a lightly floured work surface. If possible, cut the dough into strips and roll out with a pasta machine to a maximum thickness of 1.5 millimeters. Then put the individual strips back together to form a large rectangle.

In the meantime, prepare the béchamel sauce. For this, melt some butter in a saucepan, dust with flour and gradually add milk, stirring constantly. Continue to simmer on low heat until the béchamel has thickened. Finally, season with salt and a small pinch of nutmeg and set aside to cool.

Finely dice the onion and wash, clean and slice the mushrooms. Sauté the onion cubes in a pan with a little oil until translucent, add the mushroom slices and parsley and cook over medium heat. Finally, add salt and pepper.

In a small saucepan, sauté the spinach with the garlic in a little hot oil until soft and season with salt. Crush the garlic clove into small pieces, according to taste, or remove from the pot.

Spread the pasta dough with about half of the béchamel sauce. Then top with ham, cover with mushrooms and sprinkle with grated mozzarella. Then roll up the pasta dough into a large roulade and cut into pieces about 3 cm wide.

Preparation Tip:

In principle, the baked pasta snails can be filled with any ingredients. A popular variant is with Bolognese sauce, but it must be well cooked, or with ricotta and spinach.

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