In a large stockpot bring water to a boil, add noodles, 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. Excess water will ruin this recipe) 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 of the other. Tight enough that it stays rolled but not so tight that you squish out the filling. This may take a couple tries. Then place on a parchment lines cookie sheet.
Once your cookie sheet is filled with roll up, make sure they aren't touching. Flash freeze for 20 minutes.
*Now you have two options. You can 1: remove partially frozen roll-ups from the fridge and place into a freezer bag as is and freezer until ready to use. These can be heated up individually in the microwave for 1 ½ minutes each, or you can cook according to the instructions below, or 2: Go on to the breading stage for yummy, crunchy roll ups.