Make this phenomenal meal with cannelloni shells filled with onions, mushrooms, and Johnsonville Italian Sausage. Serve this with the amazing white sauce topped with melty mozzarella and Parmesan.
INGREDIENTS
- 2 Egg yolks
- 2 tbsp olive oil
- 1 package (19 oz.) JOHNSONVILLE® Italian Sausage Links, (removed from the casing and cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing, and pull off)
- 4 oz. mushrooms, finely chopped
- 1 medium onion, finely chopped
- 12 oz. mozzarella cheese, cubed or shredded
- 6 tbsp flour
- 6 tbsp butter
- 1 tsp dried oregano
- 3 c. milk (not skim)
- 12 Cannelloni pasta shells
- 1/4 c. Parmesan cheese, shredded
- 1/2 c. mozzarella cheese, grated
INSTRUCTIONS
Step 1: For the filling, heat the olive oil in a large skillet. Add the onion and mushroom, then cook for about 5 minutes until the onions have softened and the mushrooms release their liquid.
Step 2: Add the sausage to the skillet once most of the liquid has dissipated, crumbling the meat into small pieces using a wooden spoon. Stir and continue to cook until the onion has softened and the sausage is beginning to brown. Set aside when done.
Step 3: For the bechamel sauce, start by melting the butter in a medium saucepan over medium heat. Stir in the flour once the butter has melted and gradually add in the milk, stirring until smooth. Keep stirring until the sauce comes to a slow boil and begins to thicken.
Step 4: Into the sausage mixture, stir half of the sauce (setting the other half aside to pour over the cannelloni). Then, add the cubed mozzarella. Next, whisk in the egg yolks, stirring until combined. Cover and set aside.
Step 5: Following the package directions, cook the pasta. When done, rinse the pasta 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 one end, and push the filling using your finger.
Step 8: In the sauce, lay the cannelloni and cover with the rest of the bechamel sauce. On top, sprinkle the mozzarella and Parmesan cheese, then oregano.
Step 9: Place the baking dish in the preheated oven and bake the cannelloni for about 45 minutes or until heated through and the cheese begins to turn golden. When done, remove from the oven and allow the cannelloni to sit for about 5 minutes before serving.