Cheesy and Delicious Baked Cannelloni – Perfect for Any Family Dinner!

Baked Cannelloni – This baked cannelloni recipe is sure to become a family favorite! With tender pasta shells stuffed with a delicious mixture of Italian sausage, sautéed mushrooms, and onions, and then smothered in a rich and creamy béchamel sauce, this dish is simply irresistible. The final touch of melted mozzarella and grated parmesan cheese makes this meal a cheesy and comforting classic that everyone will love. Plus, it’s perfect for any occasion, from weeknight dinners to special gatherings with loved ones.

Baked Cannelloni is a family favorite recipe that has become a staple in our household. My husband absolutely loves it, and we often make it for dinner whenever we’re in the mood for something hearty and comforting. One time, we invited our little family over for a Sunday dinner, and I decided to prepare this dish. To my surprise, it was a huge hit, and everyone kept asking for the recipe! I was so proud to share my secret ingredient (Italian sausage) and my tips for making the perfect béchamel sauce. From that day on, Baked Cannelloni has become a must-have dish at all of our family gatherings.

Why This Recipe Is a Must-Try?

• This recipe is easy to make, and the results are incredibly delicious.
• The filling is made with Johnsonville Mild Italian Sausage, which adds a savory and slightly spicy flavor to the dish.
• The sautéed mushrooms and onions create a perfect balance of flavors in the filling.
• The béchamel sauce is creamy and velvety, and it’s the perfect complement to the savory filling.
• The dish is topped with a generous amount of melted mozzarella cheese and grated parmesan, making it cheesy and comforting.

Ingredients:

• 1 package (19 ounces or 538 grams) Johnsonville Mild Italian Sausage, casings removed
• 2 tablespoons (30 ml) olive oil
• 1 medium onion, finely chopped
• 4 ounces (113 grams) mushrooms, finely chopped
• 12 ounces (340 grams) mozzarella cheese, cubed or shredded
• 2 egg yolks
• 6 tablespoons (84 grams) butter
• 6 tablespoons (48 grams) flour
• 3 cups (710 ml) whole milk
• 12 uncooked Cannelloni pasta shells
• 1/2 cup (57 grams) shredded mozzarella cheese
• 1/4 cup (25 grams) grated Parmesan cheese
• 1 teaspoon dried oregano

Directions:

Preheat the oven to 400°F.

In a large skillet, sauté onions and mushrooms in olive oil over medium heat for 5 minutes until vegetables are tender.

Add the Johnsonville Mild Italian Sausage to the skillet and crumble 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.

To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and stir until well incorporated. Slowly, add the milk and whisk together until smooth. Continue whisking until the sauce comes to a slow boil and starts to thicken.

Stir half of the béchamel sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed or shredded mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine, cover and set aside.

Cook the Cannelloni pasta shells according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.

Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9×13-inch oiled baking dish.

Spoon filling into each pasta tube. Start from one end and use your finger to push the filling all the way through.

Nestle the cannelloni in the sauce and cover with the remaining béchamel sauce.

Top with shredded mozzarella cheese and grated Parmesan cheese. Sprinkle with dried oregano.

Bake in the preheated oven for 45 minutes or until heated through, and the cheese starts to turn golden.

Remove from oven, let stand for 5 minutes, then serve. Enjoy!

Notes:

• If you don’t have cannelloni pasta, you can use manicotti pasta shells instead.
• To save time, you can prepare the filling and the béchamel sauce ahead of time and store them separately in the refrigerator until ready to use.
• If the béchamel sauce is too thick, you can add more milk to thin it out.
• You can use any type of mushrooms you like, such as cremini or shiitake.
• If you want to add more flavor to the filling, you can add some chopped fresh herbs, such as basil or parsley.

In conclusion, this Baked Cannelloni recipe is a must-try for anyone looking for a hearty and delicious meal that will please the whole family. The combination of flavorful Italian sausage, creamy béchamel sauce, and perfectly cooked pasta shells creates a dish that is both comforting and satisfying. With its simple yet impressive presentation, it’s a great option for a dinner party or special occasion. Don’t be intimidated by the preparation process, as it’s straightforward and can be easily mastered by home cooks of all skill levels. Give this recipe a try and enjoy a taste of Italy right in your own kitchen!

FAQ

Can I freeze this dish?

Yes, you can freeze the baked cannelloni for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350°F for 30-40 minutes or until heated through.

Baked Cannelloni

Sacrlett

This baked cannelloni recipe is sure to become a family favorite! With tender pasta shells stuffed with a delicious mixture of Italian sausage, sautéed mushrooms, and onions, and then smothered in a rich and creamy béchamel sauce, this dish is simply irresistible.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Dinner

Servings 6

Ingredients

  

• 1 package 19 ounces or 538 grams Johnsonville Mild Italian Sausage, casings removed
• 2 tablespoons 30 ml olive oil
• 1 medium onion finely chopped
• 4 ounces 113 grams mushrooms, finely chopped
• 12 ounces 340 grams mozzarella cheese, cubed or shredded
• 2 egg yolks
• 6 tablespoons 84 grams butter
• 6 tablespoons 48 grams flour
• 3 cups 710 ml whole milk
• 12 uncooked Cannelloni pasta shells
• 1/2 cup 57 grams shredded mozzarella cheese
• 1/4 cup 25 grams grated Parmesan cheese
• 1 teaspoon dried oregano

Instructions

 

• Preheat the oven to 400°F.
• In a large skillet, sauté onions and mushrooms in olive oil over medium heat for 5 minutes until vegetables are tender.
• Add the Johnsonville Mild Italian Sausage to the skillet and crumble 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.
• To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and stir until well incorporated. Slowly, add the milk and whisk together until smooth. Continue whisking until the sauce comes to a slow boil and starts to thicken.
• Stir half of the béchamel sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed or shredded mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine, cover and set aside.
• Cook the Cannelloni pasta shells according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
• 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 use your finger to push the filling all the way through.
• Nestle the cannelloni in the sauce and cover with the remaining béchamel sauce.
• Top with shredded mozzarella cheese and grated Parmesan cheese. Sprinkle with dried oregano.
• Bake in the preheated oven for 45 minutes or until heated through, and the cheese starts to turn golden.
• Remove from oven, let stand for 5 minutes, then serve. Enjoy!

Notes

If you don't have cannelloni pasta, you can use manicotti pasta shells instead.

To save time, you can prepare the filling and the béchamel sauce ahead of time and store them separately in the refrigerator until ready to use.

If the béchamel sauce is too thick, you can add more milk to thin it out.

You can use any type of mushrooms you like, such as cremini or shiitake.

If you want to add more flavor to the filling, you can add some chopped fresh herbs, such as basil or parsley.

Keyword Baked Cannelloni