Baked Cannelloni

Certainly! Here’s the full recipe for Baked Cannelloni:

Baked Cannelloni


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


  1. 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.
  2. 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.
  3. 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.
  4. Preheat the Oven:
    • Preheat the oven to 400 degrees Fahrenheit.
  5. 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.
  6. Arrange in the Baking Dish:
    • Nestle the filled cannelloni in the sauce in the baking dish.
  7. Cover with Béchamel Sauce:
    • Pour the remaining béchamel sauce over the top of the cannelloni.
  8. Add Cheese and Oregano:
    • Top with grated mozzarella and shredded Parmesan cheese. Sprinkle dried oregano on top.
  9. Bake:
    • Bake in the preheated oven for 45 minutes or until heated through, and the cheese starts to turn golden.
  10. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.