Servings: 12 rolls
Serve this pasta without fuss by stuffing, rolling, & cooking off stovetop in a nonstick Dutch oven.
Sauté pancetta 4 minutes over medium heat in a wide-bottomed Dutch oven with Teflon ™ nonstick coating; add the garlic and cook a few minutes. Add tomatoes, rosemary branches; cook on medium-low covered 30 minutes; remove rosemary. Mix bowl of cream cheese with spinach, Parmesan, Fontina, ⅓ cup of the Mozzarella, mushrooms, egg. Spread noodles with cheese mix, layer of sauce and sprinkling parsley. Roll up from short side. Stand upright in pan; spoon more sauce overtop; sprinkle with Parmesan & remaining Mozzarella. Turn heat to medium-low; cover and cook for 20-25 minutes or until heated through. Sprinkle with rosemary and serve.