PORTION: 4 TO 6 SERVINGS
This is my new fave recipe. Authentic Johnsonville cannelloni that you can make at the comfort of your home. It’s a phenomenal meal with cannelloni shells filled with onions, mushrooms, and Johnsonville Italian Sausage. Over the filled cannelloni, a combination of two kinds of cheese, the white sauce has been drizzled to complete the experience!
Ingredients
1 package (19 oz.) JOHNSONVILLE® Italian Sausage Links, removed from casing (Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing, and pull 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, heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion to the skillet once the oil is hot and cook for about 5 minutes until the onion has softened and the mushrooms have released their liquid.
Step 2: Add the sausage to the skillet once most of the liquid has evaporated, breaking the sausage apart into small pieces as it cooks using a wooden spoon. Stir and cook until the sausage is no longer pink and beginning to brown. Set aside when done.
Step 3: For the bechamel sauce, melt the butter in a medium saucepan on medium heat. Once the butter has melted, stir in the flour until well combined. Gradually add in the milk, whisking until smooth. Continue to stir until the sauce is coming to a slow boil and thicken.
Step 4: Into the sausage mixture, stir half of the sauce. Reserving the rest to pour over the cannelloni. To the sausage and sauce mixture, add the cubed mozzarella. Gradually whisk in the egg yolks and continue stirring until well incorporated. Put the lid on and set it aside.
Step 5: Following the package directions, cook the pasta. When done, drain and rinse under cold water.
Step 6: Prepare the oven. Preheat it to 400 degrees F.
Step 7: On the bottom of a 9 x 13-inch greased baking dish, spread 3/4 cup of the reserved bechamel sauce. Then, into each pasta tube, spoon the filling, beginning from the one end and pushing the filling through using your finger. In the sauce, nestle the cannelloni and pour over the reserved bechamel sauce. Top the sauce with mozzarella and Parmesan cheese and sprinkle with oregano.
Step 8: Place in the preheated oven and bake for about 45 minutes until completely heated and the cheese begins to turn golden. When done, remove from the oven and allow the cannelloni to sit for at least 5 minutes before serving. Enjoy!
Ingredients
- 1 package (19 oz.) JOHNSONVILLE® Italian Sausage Links, removed from casing (Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing, and pull 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, heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion to the skillet once the oil is hot and cook for about 5 minutes until the onion has softened and the mushrooms have released their liquid.
Step 2: Add the sausage to the skillet once most of the liquid has evaporated, breaking the sausage apart into small pieces as it cooks using a wooden spoon. Stir and cook until the sausage is no longer pink and beginning to brown. Set aside when done.
Step 3: For the bechamel sauce, melt the butter in a medium saucepan on medium heat. Once the butter has melted, stir in the flour until well combined. Gradually add in the milk, whisking until smooth. Continue to stir until the sauce is coming to a slow boil and thicken.
Step 4: Into the sausage mixture, stir half of the sauce. Reserving the rest to pour over the cannelloni. To the sausage and sauce mixture, add the cubed mozzarella. Gradually whisk in the egg yolks and continue stirring until well incorporated. Put the lid on and set it aside.
Step 5: Following the package directions, cook the pasta. When done, drain and rinse under cold water.
Step 6: Prepare the oven. Preheat it to 400 degrees F.
Step 7: On the bottom of a 9 x 13-inch greased baking dish, spread 3/4 cup of the reserved bechamel sauce. Then, into each pasta tube, spoon the filling, beginning from the one end and pushing the filling through using your finger. In the sauce, nestle the cannelloni and pour over the reserved bechamel sauce. Top the sauce with mozzarella and Parmesan cheese and sprinkle with oregano.
Step 8: Place in the preheated oven and bake for about 45 minutes until completely heated and the cheese begins to turn golden. When done, remove from the oven and allow the cannelloni to sit for at least 5 minutes before serving. Enjoy!
