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Preheat oven to 425 degrees.
In a large stockpot bring water to a boil, add noodles, and boil until al dente. Strain, rinse with cold water and return to pot with lid on so they don't dry out while rolling.
In a medium sized bowl, mix together spinach (remember to squeeze the blanched spinach before and after mincing), parmesan, mozzarella, pesto, and 1 egg.
On a cutting board, lay out a noodle and scoop 3 heaping tsp. of spinach pesto mixture onto the noodle, one in the middle and one on either end, spread around evenly, and then roll up from one end to the other. Roll it tight enough that it stays rolled but not so tight that you squish out the filling. Then place on a parchment lined cookie sheet. Do the same with the rest of the noodles, making sure rollups are not touching on cookie sheet (at least a half an inch apart).
Once your cookie sheet is filled with all roll ups, flash freeze for 10-20 minutes.
While you are flash freezing the roll ups, get three bowls for dredging and breading. In one bowl add 1 egg and milk, beat well. In a second bowl mix 1/4 cup flour and 1/2 tsp. of salt. In third bowl, mix breadcrumbs, 1/4 cup flour, basil, oregano, pepper, and 1/2 tsp. salt.
Remove roll ups from freezer. Working one at a time, lightly coat each roll up with flour, dip in egg wash, coat with breadcrumbs, and then place back on same cookie sheet. Once all are coated, place back in the freezer for at least 30 minutes.
Put cookie sheet in oven and bake for 20-25 minutes. Serve with a side of Marinara or Alfredo sauce for dipping.
Freezer Meal Instructions
Follow steps 1-7. Then place rollups in a large freezer bag and store in freezer. When ready to eat, simply place rollups on a parchment lined cookie sheet at least half an inch apart and follow step 8.