YIELD: 4 TO 6 SERVINGS
Have a blast with this phenomenal Baked Cannelloni stuffed with onions, mushrooms, and Johnsonville Italian Sausage with a fantastic white sauce. All the flavours come together perfectly to give you the best of Johnsonville cannelloni!
Ingredients
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1 package (19-oz.) JOHNSONVILLE® Italian Sausage Links, removed from casing (Slice the sausage link to about three-quarters of the way through, end to end. Turn the sausage link over, grasp the casing and pull it off)
2 tbsp olive oil
1 medium onion, finely chopped
4 oz. mushrooms, finely chopped
12 oz. mozzarella cheese, cubed or shredded
2 Egg yolks
6 tbsp butter
6 tbsp flour
3 c. milk (not skim)
12 Cannelloni pasta shells
1/2 c. mozzarella cheese, grated
1/4 c. Parmesan cheese, shredded
1 tsp dried oregano
HOW TO MAKE BAKED CANNELLONI
Step 1: To make the filling, add the olive oil, onion, and mushroom in a large skillet. Cook over medium heat for about 5 minutes until the onion has softened and the mushrooms released the liquid. Add in the sausage and break it into small pieces using a wooden spoon as it cooks. Stir well and cook until the onion has softened and the sausage is beginning to brown. Set aside when done.
Step 2: To prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Add in the flour and whisk until well mixed. Gradually pour in the milk, whisking until smooth and the sauce has come to a slow boil and begins to thicken. Into the sausage mixture, add half of this sauce, reserving the other half for later. To the sausage and sauce mixture, add the cubed mozzarella and continue stirring while slowly whisking in the egg yolks. Mix well until everything is combined. Cover with the lid and set aside.
Step 3: Following the package directions, cook the pasta. When done, rinse under cold water and set aside.
Step 4: Prepare the oven. Preheat it to 400 degrees F.
Step 5: On the bottom of a 9 x 13-inch greased baking dish, spread 3/4 cup of the reserved béchamel sauce. Into each pasta tube, spoon the filling. Push the filling through starting from one end using your finger.
Step 6: In the sauce, nestle the cannelloni and cover with the rest of the béchamel sauce.
Step 7: On top, sprinkle the mozzarella and Parmesan cheese, then oregano.
Step 8: Place in the preheated oven and bake for about 45 minutes or until the cannelloni is heated through and the cheese begins to turn golden. Remove from the oven when done and allow to sit for at least 5 minutes before serving.
Ingredients
- 1 package (19-oz.) JOHNSONVILLE® Italian Sausage Links, removed from casing (Slice the sausage link to about three-quarters of the way through, end to end. Turn the sausage link over, grasp the casing and pull it off)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 oz. mushrooms, finely chopped
- 12 oz. mozzarella cheese, cubed or shredded
- 2 Egg yolks
- 6 tbsp butter
- 6 tbsp flour
- 3 c. milk (not skim)
- 12 Cannelloni pasta shells
- 1/2 c. mozzarella cheese, grated
- 1/4 c. Parmesan cheese, shredded
- 1 tsp dried oregano
Instructions
Step 1: To make the filling, add the olive oil, onion, and mushroom in a large skillet. Cook over medium heat for about 5 minutes until the onion has softened and the mushrooms released the liquid. Add in the sausage and break it into small pieces using a wooden spoon as it cooks. Stir well and cook until the onion has softened and the sausage is beginning to brown. Set aside when done.
Step 2: To prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Add in the flour and whisk until well mixed. Gradually pour in the milk, whisking until smooth and the sauce has come to a slow boil and begins to thicken. Into the sausage mixture, add half of this sauce, reserving the other half for later. To the sausage and sauce mixture, add the cubed mozzarella and continue stirring while slowly whisking in the egg yolks. Mix well until everything is combined. Cover with the lid and set aside.
Step 3: Following the package directions, cook the pasta. When done, rinse under cold water and set aside.
Step 4: Prepare the oven. Preheat it to 400 degrees F.
Step 5: On the bottom of a 9 x 13-inch greased baking dish, spread 3/4 cup of the reserved béchamel sauce. Into each pasta tube, spoon the filling. Push the filling through starting from one end using your finger.
Step 6: In the sauce, nestle the cannelloni and cover with the rest of the béchamel sauce.
Step 7: On top, sprinkle the mozzarella and Parmesan cheese, then oregano.
Step 8: Place in the preheated oven and bake for about 45 minutes or until the cannelloni is heated through and the cheese begins to turn golden. Remove from the oven when done and allow to sit for at least 5 minutes before serving.
