Baked Cannelloni

Ingredients:

• 1 pound Italian Sausage (casings removed, if linked)
• 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 whole milk (not skim)
• 12 Cannelloni pasta shells
• 1/2 cup mozzarella cheese, grated
• 1/4 cup Parmesan cheese, shredded
• 1 teaspoon dried oregano

Directions:

1. Prepare the Filling:
   • Heat olive oil in a large skillet over medium heat.
   • Add chopped onion and mushrooms, cook for 5 minutes until onion softens and mushrooms release liquid.
   • Once the liquid reduces, add sausage, breaking it into small pieces with a wooden spoon. Cook until the sausage is no longer pink and starts to brown. Set aside.
2. Béchamel Sauce:
   • Melt butter in a medium saucepan over medium heat.
   • Add flour and stir until well incorporated.
   • Gradually add milk, whisking until smooth. Continue whisking until the sauce thickens and comes to a slow boil.
   • Stir half of the sauce into the sausage mixture. Reserve the other half for later.
   • Add cubed mozzarella to the sausage mixture and slowly whisk in the egg yolks. Mix well, cover, and set aside.
3. Prepare Cannelloni:
   • Cook pasta according to package directions, rinse under cold water, and reserve, being careful not to break the pasta.
   • Preheat the oven to 400 degrees.
   • Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9 x 13 inch oiled baking dish.
   • Spoon the filling into each pasta tube, using your finger to push it through from one end.
   • Nestle the cannelloni in the sauce and cover with the remaining béchamel sauce.
4. Bake:
   • Top with grated mozzarella, shredded Parmesan, and a sprinkling of oregano.
   • Bake in the preheated oven for 45 minutes or until heated through, and the cheese begins to turn golden.
   • Remove from the oven, let it stand for 5 minutes, then serve.