Baked Cannelloni: A Taste of Home

The scent of bubbling cheese and savory sausage always transports me back to my grandmother’s kitchen. Nonna Emilia made cannelloni every Christmas Eve, a tradition passed down through generations. I remember watching her meticulously fill each pasta tube, her hands moving with a grace born of years of practice. That aroma, that rich, comforting flavor—it’s more than just a meal; it’s a warm embrace, a taste of home that I’m excited to share with you.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (19 ounce) package Johnsonville® Italian Sausage links, decased
• 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
• ½ cup grated mozzarella cheese
• ¼ cup shredded parmesan cheese
• 1 teaspoon dried oregano

Equipment Needed

• Large skillet
• Medium saucepan
• Whisk
• 9×13 inch baking dish
• Wooden spoon

Instructions

1. In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook for about 5 minutes, allowing the onion to soften and the mushrooms to release their liquid. This step is crucial for building a deep, savory flavor base. Don’t rush it!

2. Once most of the liquid from the mushrooms has evaporated, add the Johnsonville® Italian Sausage, crumbling it with a wooden spoon into small pieces as it cooks. This helps ensure even cooking and distribution of the sausage throughout the filling.

3. Continue to stir and cook all the ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. This typically takes another 5-7 minutes. Once cooked through, set the sausage mixture aside.

4. Now, let’s prepare the béchamel sauce. In a medium saucepan over medium heat, melt the butter.

5. Add the flour to the melted butter and stir constantly until well incorporated. This creates a roux, which will thicken the sauce. Cook for about 1-2 minutes, stirring constantly, until the roux is smooth and slightly golden. Be careful not to burn it!

6. Slowly add the milk, whisking continuously to prevent lumps from forming. Patience is key here!

7. Continue whisking until the sauce comes to a slow boil and starts to thicken. This should take about 5-7 minutes. Reduce the heat to low and simmer for another 2-3 minutes, stirring occasionally, to ensure the sauce is smooth and creamy.

8. Stir half of the béchamel sauce into the sausage mixture. This will bind the filling together and add richness and moisture. Reserve the other half of the sauce to pour on top of the cannelloni later.

9. Add the cubed or shredded mozzarella cheese to the sausage and sauce mixture.

10. Continue stirring while slowly whisking in the egg yolks. The egg yolks will enrich the filling and add even more creaminess. Mix well to combine everything thoroughly. Cover the mixture and set aside while you cook the pasta.

11. Cook the cannelloni pasta shells according to package directions. Be careful not to overcook them, as they will continue to cook in the oven. The pasta should be al dente, meaning slightly firm to the bite.

12. Once cooked, rinse the pasta under cold water to stop the cooking process and prevent them from sticking together. Reserve the pasta shells, being careful to keep them from breaking.

13. Preheat your oven to 400°F (200°C).

14. Spread about ¾ cup of the reserved béchamel sauce on the bottom of a 9×13-inch oiled baking dish. This will prevent the cannelloni from sticking and add flavor.

15. Now for the fun part: filling the cannelloni! Spoon the sausage and cheese filling into each pasta tube. Start from one end and use your finger (or the back of a spoon) to gently push the filling all the way through the tube.

16. Nestle the filled cannelloni in the sauce-covered baking dish. Arrange them in a single layer, side by side.

17. Cover the cannelloni with the remaining béchamel sauce, ensuring that all the pasta is coated.

18. Top the cannelloni with the grated mozzarella cheese, shredded parmesan cheese, and a sprinkling of dried oregano. The oregano adds a touch of herbaceousness and visual appeal.

19. Bake in the preheated oven for 45 minutes, or until heated through and the cheese starts to turn golden brown and bubbly. Keep an eye on it during the last 15 minutes to prevent the cheese from burning.

20. Remove the baked cannelloni from the oven and let it stand for 5 minutes before serving. This allows the filling to settle and the sauce to thicken slightly.

Expert Tips & Tricks

• Make-Ahead Tip: The filling can be prepared a day ahead and stored in the refrigerator. This will save you time on the day you plan to bake the cannelloni.
• Pasta Perfection: To prevent the cannelloni shells from breaking, cook them until just al dente. They should still have a slight bite to them.
• Béchamel Brilliance: For an even smoother béchamel sauce, use a fine-mesh sieve to strain it after cooking. This will remove any lumps and create a velvety texture.
• Cheese Choice: Experiment with different types of cheese in the filling, such as ricotta or provolone, for a unique flavor profile.
• Browning Boost: If the cheese isn’t browning enough, broil it for the last 1-2 minutes of cooking, keeping a close watch to prevent burning.

Serving & Storage Suggestions

Serve the baked cannelloni hot from the oven, garnished with fresh parsley or basil for a pop of color and freshness. A side of crusty bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave, but the pasta may become slightly softer.

Freezing is also an option. Wrap the cooled cannelloni tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	739.2 kcal	N/A
Calories from Fat	512 g	69%
Total Fat	57 g	87%
Saturated Fat	30.9 g	154%
Cholesterol	238.3 mg	79%
Sodium	965.9 mg	40%
Total Carbohydrate	23.8 g	7%
Dietary Fiber	1.2 g	4%
Sugars	2.9 g	11%
Protein	34.2 g	68%

Variations & Substitutions

• Vegetarian Cannelloni: Substitute the sausage with a mixture of sautéed vegetables such as spinach, zucchini, and bell peppers. Add a can of drained and rinsed white beans for protein.
• Gluten-Free Cannelloni: Use gluten-free cannelloni shells. Be sure to also use a gluten-free flour blend for the béchamel sauce.
• Spicy Cannelloni: Add a pinch of red pepper flakes to the sausage mixture for a kick of heat.
• Ricotta Cannelloni: Replace half of the mozzarella cheese in the filling with ricotta cheese for a lighter, creamier texture.
• Lighter Béchamel: Use 2% milk instead of whole milk for a slightly lighter sauce.

FAQs (Frequently Asked Questions)

Q: Can I use dried cannelloni shells instead of fresh?
A: Yes, dried cannelloni shells can be used. Just be sure to cook them according to the package directions and don’t overcook them as they will continue to bake in the oven.

Q: How do I prevent the cannelloni from drying out in the oven?
A: Make sure the cannelloni is fully covered with béchamel sauce and cheese. You can also loosely cover the baking dish with aluminum foil during the first half of baking to retain moisture.

Q: Can I make this dish ahead of time and freeze it?
A: Absolutely! Assemble the cannelloni, but don’t bake it. Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Q: What if I don’t have cannelloni shells? Can I use something else?
A: While cannelloni shells are ideal, you can substitute with lasagna noodles. Cook the lasagna noodles, spread the filling on them, roll them up, and arrange them in the baking dish.

Q: How can I tell when the cannelloni is fully cooked?
A: The cannelloni is fully cooked when the cheese is melted and bubbly, and the sauce is heated through. You can also insert a knife into the center to check if it’s warm.

Final Thoughts

Baked cannelloni is a dish that’s perfect for sharing with loved ones. Its comforting flavors and satisfying textures make it a crowd-pleaser every time. Don’t be intimidated by the steps – it’s a labor of love that’s well worth the effort. So gather your ingredients, put on some music, and get ready to create a memorable meal. I encourage you to try this recipe and make it your own! Feel free to experiment with different cheeses, vegetables, or spices to create a unique variation that suits your taste. Serve it with a crisp green salad and a glass of your favorite Italian wine for a truly authentic experience. Buon appetito!