Stuffed Cannelloni

Preparation

Preheat the oven to 350°F.

Heat the oil in a large sauté pan over medium high heat.

Add the sausage and cook for 3–5 minutes or until fully cooked, breaking up occasionally with a wooden spoon.

Remove the sausage from the pan, leaving any residual grease, and place in a large mixing bowl.

Add the mushrooms and onions to the pan and cook for 3–5 minutes, stirring occasionally.

Then, add the green pepper and garlic and cook 2 minutes more.

Remove from the heat and add the vegetable mixture to the cooked sausage. Set aside to cool.

Once cool, add the black olives, pepperoni, ricotta, parmesan, 2 cups of mozzarella, egg, salt and Italian seasoning.

Combine 1 cup of marinara and 1/4 cup water and put into the bottom of a 13x9” baking dish.

Evenly divide your mixture to fill the cannelloni roll into a cigar shape. Lay the cannelloni in the baking dish with the seam side down. Put the other cup of marinara on top and evenly sprinkle the remaining 3/4 cup of shredded mozzarella.

Bake for 40–45 minutes.