Step 1

Cook the noodles according to the package instructions. Spray a baking sheet with the cooking spray. Drain the noodles and transfer them to the prepared baking sheet.

Step 2

Make the sauce by melting the butter in a large pot over medium heat. Add the onions, garlic, rosemary and red pepper flakes. Season with a good pinch of salt and pepper. Cook until softened, 2 to 3 minutes. Sprinkle over the flour and cook, stirring, for 1 to 2 minutes. While stirring, slowly add the milk, followed by the cream. Cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the Parmesan, spinach, chicken and artichokes. Stir.

Step 3

For the ricotta mixture: Combine the ricotta, pesto, parsley, oregano, egg yolks, salt and pepper in a large bowl. Set aside.

Step 4

To assemble: If baking immediately, preheat the oven to 350 degrees F.

Step 5

Spoon roughly 1/4 to 1/2 cup sauce on the bottom of a foil loaf pan. Lay out 6 noodles on a work surface and spoon 1/4 cup ricotta mixture on each; spread evenly. Sprinkle a tablespoon of the fontina over the ricotta. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and 3 slices mozzarella. Repeat with the remaining loaf pans and ingredients. Cook immediately or cover with foil and freeze.

Step 6

To cook immediately, bake, uncovered, until bubbling, about 25 minutes. To cook from frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.

Step 7

Garnish with the basil and serve.