Certainly! Here’s the full recipe for Baked Cannelloni:
Baked Cannelloni
Ingredients:
For the Filling:
- 1 pound Italian Sausage (if links, removed from casing)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 ounces mushrooms, finely chopped
- 12 ounces mozzarella cheese, cubed or shredded
- 2 egg yolks
For the Béchamel Sauce:
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups whole milk (not skim)
Other Ingredients:
- 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 large skillet over medium heat, add olive oil, chopped onion, and mushrooms. Cook for 5 minutes until the onion softens and the mushrooms release their liquid.
- Once most of the liquid has dissipated, add the Italian sausage, crumble it with a wooden spoon into small pieces as it cooks. Stir and cook until the onion is softened, and the sausage is no longer pink and starts to brown. Set aside.
- Prepare the Béchamel Sauce:
- In a medium saucepan over medium heat, melt butter. Add flour and stir until well incorporated.
- Slowly add milk while whisking continuously until smooth. Continue whisking until the sauce comes to a slow boil and starts to thicken.
- Stir half of this sauce into the sausage mixture. Reserve the other half to pour on top of the cannelloni.
- Prepare the Pasta:
- Cook the Cannelloni pasta according to package directions. Rinse under cold water and reserve, being careful to keep the pasta from breaking.
- Preheat the Oven:
- Preheat the oven to 400 degrees Fahrenheit.
- Assemble the Cannelloni:
- Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9×13 inch oiled baking dish.
- Spoon the filling into each pasta tube. Start from one end and use your finger to push the filling all the way through.
- Arrange in the Baking Dish:
- Nestle the filled cannelloni in the sauce in the baking dish.
- Cover with Béchamel Sauce:
- Pour the remaining béchamel sauce over the top of the cannelloni.
- Add Cheese and Oregano:
- Top with grated mozzarella and shredded Parmesan cheese. Sprinkle dried oregano on top.
- Bake:
- Bake in the preheated oven for 45 minutes or until heated through, and the cheese starts to turn golden.
- Serve:
- Remove from the oven, let it stand for 5 minutes, and then serve your delicious Baked Cannelloni.
Enjoy this flavorful and comforting dish!
Certainly! Here are some popular questions and their answers related to Baked Cannelloni:
- Q: Can I use a different type of meat in the filling for Baked Cannelloni?
- A: Yes, you can customize the filling by using ground beef, ground turkey, or a meatless alternative like mushrooms and spinach for a vegetarian version.
- Q: Is it okay to use pre-shredded mozzarella cheese in this recipe?
- A: Yes, pre-shredded mozzarella can be used for convenience. However, freshly shredded mozzarella may provide a creamier texture when melted.
- Q: Can I prepare the filling and béchamel sauce ahead of time?
- A: Yes, you can prepare the filling and sauce ahead of time and assemble the cannelloni just before baking. Refrigerate the components separately.
- Q: Can I freeze Baked Cannelloni for later use?
- A: Yes, you can freeze baked cannelloni. Ensure it’s tightly wrapped in plastic wrap and aluminum foil. Thaw before reheating in the oven.
- Q: What can I serve as a side dish with Baked Cannelloni?
- A: Baked Cannelloni pairs well with a side salad, garlic bread, or roasted vegetables to create a well-balanced meal.
- Q: Can I use a different type of pasta for this recipe?
- A: While cannelloni tubes are traditional, you can experiment with large pasta shells or manicotti if cannelloni is not available.
- Q: How do I prevent the pasta from breaking when cooking?
- A: Handle the cooked cannelloni with care to avoid breaking. You can slightly undercook the pasta, and rinsing it under cold water helps prevent sticking and breakage.
- Q: Can I make this recipe with store-bought pasta sauce instead of béchamel sauce?
- A: Yes, you can use store-bought pasta sauce, but the béchamel sauce in this recipe adds a rich and creamy texture to the dish.
- Q: Is it necessary to cover the cannelloni with foil while baking?
- A: It’s not necessary to cover the cannelloni with foil unless you notice excessive browning. Covering can help retain moisture.
- Q: Can I add extra vegetables to the filling for a healthier version?
- A: Absolutely! You can add diced bell peppers, spinach, or zucchini to the filling for added flavor and nutritional value.
- Q: What’s the best way to reheat leftovers of Baked Cannelloni?
- A: Reheat leftovers in the oven to maintain the crispiness of the top layer. Cover with foil to prevent excessive drying. Adjust the temperature and time as needed.
