Recipes

Baked Cannelloni

Experience the taste of Johnsonville cannelloni! Your favorite cannelloni shells are filled with onions, mushrooms and Johnsonville Italian Sausage. The sausage provides an extra boost of delicious Italian flavors. A fantastic white sauce is used along with mozzarella and Parmesan cheeses to finish the meal. When it’s all over, you’ve got yourself a phenomenal meal and a new favorite recipe!

25
Prep Time
45
Cook Time
6-8
Servings

What You Need

  • 1 pkg. (17.64 ounces / 500g) Johnsonville┬« Mild Italian Sausages, decased
  • 2 Tbsp. olive oil
  • 1 medium onion, finely chopped
  • 4 oz. (113 g) mushrooms, finely chopped
  • 12 oz. (340 g) mozzarella cheese, cubed or shredded
  • 2 egg yolks
  • 6 Tbsp. butter
  • 6 Tbsp. flour
  • 3 cups milk (not skim)
  • 12 cannelloni pasta shells
  • 1/2 cup grated mozzarella, for topping
  • 1/4 cup shredded Parmesan
  • 1 tsp. dried oregano

Preparation

  1. Preheat oven to 400F.

  2. Make the filling: In a large skillet over medium heat, add olive oil, onion and mushroom. Cook for 5 minutes, allowing the onion to soften and the mushrooms to release their liquid.

  3. Once most of the liquid has dissipated, add sausage, breaking it up into small pieces with a wooden spoon as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.

  4. To make a Béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks. Mix to combine, cover and set aside.

  5. Cook pasta according to package directions, rinse under cold water and reserve, being careful to keep the pasta from breaking.

  6. Spread 3/4 cup of the reserved Béchamel sauce on the bottom of a 9-in.-by-13-in. oiled baking dish. Spoon filling into each pasta tube. Start from one end, using your finger to push the filling all the way through.

  7. Nestle the cannelloni in the sauce and cover with remaining Béchamel sauce. 

  8. Top with mozzarella and Parmesan cheese and a sprinkling of oregano. 

  9. Bake in preheated oven for 45 minutes or until heated through and cheese starts to turn golden.

  10. Remove from oven, let stand for 5 minutes, then serve.