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1
Melt butter in a saucepan over medium heat.
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2
Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes.
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3
Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes.
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4
Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
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5
Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes.
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6
Pour in white wine, and allow to cook until evaporated.
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7
Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl.
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8
Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
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9
Bring a large pot of lightly salted water to a boil.
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10
Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
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11
Preheat oven to 350 degrees F (175 degrees C).
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12
Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish.
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13
Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder.
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14
Place the cannelloni into the baking dish as you make them.
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15
Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered.
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16
Sprinkle with Parmesan cheese.
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17
Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown.
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18
The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).
