Cannelloni with White Sauce

Yield: 1 serving
Community Recipe from


  • 2 pound(s) sausage
  • fresh sage chopped
  • 3 clove(s) garlic minced
  • 1 onion chopped
  • 1 box(es) frozen chopped spinach thawed
  • 4 tablespoon(s) butter
  • 4 tablespoon(s) flour
  • 3 cup(s) milk
  • 2 egg yolks tempered
  • 3/4 cup(s) fontina (plus more for topping)
  • 3/4 cup(s) parmagiano reggiano (plus more for topping)
  • 1 box(es) Cannelloni boiled 6-7 min, cooled


  1. Brown sausage, sage, garlic, onion. Add spinach. deglaze with some white wine. Cook down. Let cool (easier for stuffing cannelloni).

  2. Sauce: melt butter, whisk in flour then milk, let thicken a little. Add tempered egg yolks, and cheeses.

  3. Stuff the cannelloni, cover with cheese sauce. Top with more fontina & parm.
  4. Cook @ 375 until brown & bubbly.
September 2013

This recipe is a personal recipe added by CassandraNocera and has not been tested or endorsed by MyRecipes.

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