Experience the style of Johnsonville cannelloni! Your favourite cannelloni shells are stuffed with onions, mushrooms and Johnsonville Italian Sausage. The sausage adds an more increase of delicious Italian flavors. A superb white sauce is used alongside with mozzarella and parmesan cheeses to end the meal. When it’s all over, you’ve got your self a phenomenal meal and a brand new favourite recipe!
INGREDIENTS
1 package deal deal (19 ounce) JOHNSONVILLE® Italian Sausage Links ;, eliminated from casing* (*Cut sausage hyperlink quit to end, about three-quarters of the method through. Flip sausage hyperlink over, hold 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
DIRECTIONS
Make the filling: In a huge skillet over medium warmth upload olive oil, onion and mushroom prepare dinner for 5 minutes permitting the onion to melt and the mushrooms to launch liquid.
Once most of the liquid has dissipated, upload sausage crumbling it with a wood spoon into small items because it cooks. Stir and prepare dinner all meals till the onion is softened and the sausage is not any longer pink and is beginning to brown. Set aside.
To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir till nicely incorporated. Slowly, upload milk and whisk collectively till smooth. Continue whisking till sauce involves a sluggish boil and begins to thicken. Stir half this sauce into the sausage mixture. (Reserve the different half to pour on best of the cannelloni.) Add cubed mozzarella to the sausage and sauce combination and proceed stirring whereas slowly whisking within the egg yolks; blend to mix disguise and set aside.
Cook pasta according to package deal deal directions, rinse beneath chilly water and reserve being cautious to hold the pasta from breaking.
Preheat oven to 400°F. Spread 3/4 cup of the reserved béchamel sauce at the backside of a 9x13 inch oiled baking dish. Spoon filling into every pasta tube. Start from one quit and utilizing your finger to push the filling all of the method through.
Nestle the cannelloni within the sauce and disguise with last béchamel sauce.
Top with mozzarella and parmesan cheese and a sprinkling of oregano.
Bake in preheated oven for 45 minutes or till heated through; and cheese begins to turn golden. Remove from oven, allow stand for 5 minutes then serve.