Instructions

• 1 Cook the pasta to al dente according to package directions.
• 2 Preheat the oven to 400 degrees.
• 3 In a large skillet over medium haet add the olive oil, onion, and mushroom and cook for 5 minutes, allowing the onion to soften and the mushrooms to release their liquid.
• 4 Add the ground sausage and cook, breaking it apart during the process until no longer pink. Transfer everything to a large bowl.
• 5 Make the Bechamel Sauce: Add the butter to the skillet and melt. Dust in the flour stir until all is coated with butter, about 1 minute. Slowly add in the milk and whisk until smooth and thickened over medium heat. Remove 3/4 cup of the sauce to set aside. Add the sausage to the mixture and stir. Add 1/2 the total cheese, the 2 egg yolks, and oregano to the sauce and stir.
• 6 To a 13 x 9 baking dish, using a silicone brush, coat the bottom of the dish with a thin layer of the reserved bechamel sauce.
• 7 use a sppon or gloved hands to fill the pasta tubes with the filling and place then in an even layer in the baking dish.
• 8 Top the shells with the reserved sauce, followed by the remaining shredded cheese.
• 9 Bake for 45 minutes until the cheese becomes golden and bubbly.