Baked Cannelloni

4 of 5 Average Rating (2 total reviews)
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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!

  • Servings: 4 to 6

Baked Cannelloni

What you need

  • 1 package
    (19 ounce) 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 tablespoons
    olive oil
  • 1 medium
    onion, finely chopped
  • 4 ounces
    mushrooms, finely chopped
  • 12 ounces
    mozzarella cheese, cubed or shredded
  • 2
    egg yolks
  • 6 tablespoons
    butter
  • 6 tablespoons
    flour
  • 3 cups
    milk (not skim)
  • 12
    Cannelloni pasta shells
  • 1/2 cup
    mozzarella cheese, grated
  • 1/4 cup
    Parmesan cheese, shredded
  • 1 teaspoon
    dried oregano

Preparation

  • 1
    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 liquid.
  • 2
    Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces 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.
  • 3
    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.
  • 4
    Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
  • 5
    Preheat oven to 400°F. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9x13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
  • 6
    Nestle the cannelloni in the sauce and cover with remaining béchamel sauce.
  • 7
    Top with mozzarella and parmesan cheese and a sprinkling of oregano.
  • 8
    Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.

4 of 5 Average Rating (2 total reviews)
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Good recipe as is. You have to stop cooking the cannelloni tubes after 5 minutes and put them in ice water.

by RedHotCard 5 months ago
This is very close to my all time favorite dish served by Scotti's restaurant in Cincinnati, their Cannelloni a la Lombardi. They use a veal stuffing in lieu of Italian sausage, I think. They won't part with their recipe. They DO add Marsala wine to the Bechamel sauce which makes the dish so outstanding!! You need to try this and you'll see what I mean!! It adds a sweet nutty flavor so that you can't put your fork down. If I were on death row, that would be my last meal.
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Quite Tasty!

by MelPie 1 year ago
This dish was quite a hit with my family, which includes two small ones who don't normally eat mushrooms. I chopped the mushrooms and onions up in the food processor, so that when combined with the sausage, the kids couldn't even tell the mushrooms were in there. And they ate the dish without complaint. I was a bit skeptical that there was no red sauce in this dish. I was afraid it might lack flavor. But it didn't. It was really good as-is. The only change I might make next time is to add some garlic to the white sauce.
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Comment by Dutch 1 week ago
What brand of pasta did you use? Also did you see it mentions grated mozzarella and shredded parmesan? Did they mix that up? Want to make this only half a recipe. Wife not to crazy for sausage.
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