Baby snakes - Serpentone: a long snake of pasta

Two weeks ago, I played with the dimensions of a tortellone and I got a giant one.
Last week, we saw the tortelli con la coda from Piacenza. I thought then that I could do something with their length, rather than just make a big square of pasta.
So I got this very long sort of cannellone, but with a spinal cord!
As it didn't exist before, I can give it a name and I don't have to start with a traditional recipe.
I like very much cheese, so the first episode about the big snakewill be with four cheeses.
Being an evolution of the tailed tortelli from Piacenza, the dough is the same.

Yield: 4 servings

Dough

• 200gr flour
• 1 egg
• water
• some salt

Stuffing

• 300gr mozzarella
• 200gr Gorgonzola
• 200gr Grana Padano, grated
• 200gr Gouda

 After you've rolled the pasta sheet, cut rectangles 6cm high and 30cm long. Close like you would for a tailed tortello.

Cooking them is tricky. Today, I tried to make a compromise, but I reckon it's not the best way.
Bring to a boil some water in a frying pan and some salt. Then put the serpentone and let it cook for 4 minutes, more or less. Move it often, as it tends to stick to the pan.
Pour some tomato sauce in the pan. Let it adsorb some sauce and then put it in the plate.
You could put some grated cheese on top, but it's so full of it that it wouldn't make much sense to me.
Alternatively, I guess they should be cooked in the oven, like lasagne.
I will try this week.