Baked Cannelloni

• 1 package (19 ounces) Johnsonville(R) Fresh Italian Mild or Sweet Sausage Links, casings removed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 ounces mushrooms, finely chopped
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk (whole or 2%)
• 3 1/2 cups shredded mozzarella cheese, divided
• 2 egg yolks, beaten
• 12 cannelloni tube pasta
• 1/2 cup mozzarella cheese, grated
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano

1. Meat filling for pasta:
2. In a large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain, remove from pan and set aside. In the same skillet, heat oil and saute onions and mushrooms until tender and excess moisture has evaporated. Add sausage to skillet and set aside.

italian, olive oil, onion, mushrooms, butter, allpurpose, milk, mozzarella cheese, egg yolks, pasta, mozzarella cheese, parmesan cheese, oregano

Taken from www.myrecipes.com/recipe/johnsonville-baked-cannelloni (may not work)