“I’ve been making this at least once a week for the past two months!”
This classic Italian dish features tender cannelloni tubes filled with a flavorful sausage, mushroom, and cheese mixture, then baked in a creamy béchamel sauce.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Italian sausage (removed from casing) | 1 pound |
| Olive oil | 2 tablespoons |
| Onion, finely chopped | 1 medium |
| Mushrooms, finely chopped | 4 ounces |
| Mozzarella cheese, cubed or shredded | 12 ounces |
| Egg yolks | 2 |
| Butter | 6 tablespoons |
| Flour | 6 tablespoons |
| Whole milk | 3 cups |
| Cannelloni pasta shells | 12 |
| Mozzarella cheese, grated | 1/2 cup |
| Parmesan cheese, shredded | 1/4 cup |
| Dried oregano | 1 teaspoon |
Instructions:
- Make the filling: In a large skillet over medium heat, add olive oil, onion, and mushrooms. Cook for 5 minutes until softened and liquid is released. Add crumbled sausage and cook until no longer pink. Set aside.
- Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Add flour and stir until combined. Slowly whisk in milk until smooth. Bring to a slow boil and thicken. Divide sauce in half; add one half to the sausage mixture.
- Prepare cannelloni: Cook pasta according to package directions, rinse with cold water. Preheat oven to 400°F.
- Assemble cannelloni: Spread 3/4 cup béchamel sauce in a 9×13 inch baking dish. Fill cannelloni with sausage mixture. Nestle cannelloni in the sauce and cover with remaining béchamel sauce. Top with mozzarella, Parmesan, and oregano.
- Bake: Bake for 45 minutes or until heated through and cheese is golden. Let stand for 5 minutes before serving.
