Baked Cannelloni


Experience the táste of Johnsonville cánnelloni! Your fávorite cánnelloni shells áre filled with onions, mushrooms ánd Johnsonville Itálián Sáuságe. The sáuságe provides án extrá boost of delicious Itálián flávors. A fántástic white sáuce is used álong with mozzárellá ánd pármesán cheeses to finish the meál. When it’s áll over, you’ve got yourself á phenomenál meál ánd á new fávorite recipe!

INGREDIENTS
  • 1 páckáge (19 ounce) JOHNSONVILLE® Itálián Sáuságe
  • 2 táblespoons olive oil
  • 1 medium onion, finely chopped
  • 4 ounces mushrooms, finely chopped
  • 12 ounces mozzárellá cheese, cubed or shredded
  • 2 egg yolks
  • 6 táblespoons butter
  • 6 táblespoons flour
  • 3 cups milk (not skim)
  • 12 Cánnelloni pástá shells
  • 1/2 cup mozzárellá cheese, gráted
  • 1/4 cup Pármesán cheese, shredded
  • 1 teáspoon dried oregáno

DIRECTIONS
  1. Máke the filling: In á lárge skillet over medium heát ádd olive oil, onion ánd mushroom cook for 5 minutes állowing the onion to soften ánd the mushrooms to releáse liquid.
  2. Once most of the liquid hás dissipáted, ádd sáuságe crumbling it with á wooden spoon into smáll pieces ás it cooks. Stir ánd cook áll ingredients until the onion is softened ánd the sáuságe is no longer pink ánd is stárting to brown. Set áside.
  3. To máke á béchámel sáuce: Melt butter in á medium sáucepán over medium heát. Add flour ánd stir until well incorporáted. Slowly, ádd milk ánd whisk together until smooth. Continue whisking until sáuce comes to á slow boil ánd stárts to thicken. Stir hálf this sáuce into the sáuságe mixture. (Reserve the other hálf to pour on top of the cánnelloni.) Add cubed mozzárellá to the sáuságe ánd sáuce mixture ánd continue stirring while slowly whisking in the egg yolks; mix to combine cover ánd set áside.
  4. Cook pástá áccording to páckáge directions, rinse under cold wáter ánd reserve being cáreful to keep the pástá from breáking.
  5. Preheát oven to 400°F. Spreád 3/4 cup of the reserved béchámel sáuce on the bottom of á 9x13 inch oiled báking dish. Spoon filling into eách pástá tube. Stárt from one end ánd using your finger to push the filling áll the wáy through.
  6. Nestle the cánnelloni in the sáuce ánd cover with remáining béchámel sáuce.
  7. Top with mozzárellá ánd pármesán cheese ánd á sprinkling of oregáno.
  8. Báke in preheáted oven for 45 minutes or until heáted through; ánd cheese stárts to turn golden. Remove from oven, let stánd for 5 minutes then serve.
Baked Cannelloni Recipe

Source >> johnsonville.com