250gramsspinach - cooked, squeezed dry and chopped
250gramsground beef (minced beef) - fine
1mediumegg yolk
⅓cupParmesan cheese - grated
Instructions
Cook pasta in boiling water with some added salt until it reaches al dente and stir it occasionally. Then, drain and spread on a clean tea towel and pat dry.
To prepare to fill, you have to heat the oil in a saucepan, add the onion and garlic, and fry gently until soft. Add the meat and cook, stirring, until it is well browned.
Now is time to stir in the remaining ingredients. Add 2 tablespoons of Bechamel sauce to the mixture and season for taste well with salt and pepper.
Spread with a well-rounded tablespoon filling over each piece of pasta.
Roll up loosely from the narrow side and place the join side down in a buttered 20-centimetre square ovenproof dish.
Pour over the tomato salsa and cover with the Bechamel sauce. Sprinkle with cheese and dot with butter.
Bake the pasta at 200 degrees Celsius for 15 to 20 minutes, until golden and bubbling.