Baked Cannelloni
Large pasta shells stuffed with sausage, mushrooms, and cheese, then covered in a creamy sauce!
Servings: 6
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
9x13 Casserole dish
Wooden spoon
Large skillet
silicone brush
- 1 box cannelloni or manicotti shells
- 1 pound ground Italian sausage
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 ounces diced mushrooms
- 12 ounces shredded mozzarella cheese
- 2 egg yolks
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups milk
- ½ cup Parmesan cheese, shredded
- 1 teaspoon dried oregano
To 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.
Add the ground sausage and cook, breaking apart during the process until no longer pink.
Transfer to a large bowl.
To Make the Bechamel Sauce (cream sauce)
Add the butter to the skillet and melt.
Dust in the flour.
Stir until cooked and coated with butter.
Slowly add in the milk and whisk until smooth and thickened over medium heat.
Remove 3/4 cup of sauce to the side
Add the sausage mixture to the sauce and stir.
Add 1/2 of the total cheese, the 2 egg yolks, and oregano to the sauce and stir.
Stuffing the Shells
To a 9x13 casserole dish, use a silicone brush to coat the bottom of the dish with a thin layer of the bechamel sauce.
Use a spoon or gloved hands to fill the pasta shells with the filling and place them in an even layer in the casserole dish.
Top the shells with the reserved sauce, followed by the remaining shredded cheese.
Bake for 45 minutes until cheese becomes golden and bubbly.