Ingredients

1 1/2 C. flour
1 1/2 tsp. salt
5 eggs, slightly beaten
1 Tbsp. salad oil
water, salted
1/2 C. onion, chopped
1 garlic clove, medium, minced
1/2 tsp. basil leaves, crushed
2 Tbsp. butter or margarine
16 ounce tomatoes, chopped
11 ounce cheddar cheese soup
1/2 C. milk
1/2 C. parmesan cheese, grated
1 1/2 C. ricotta cheese
1/4 C. prosciutto (italian ham)
1/4 C. hard salami, chopped

Cooking Instructions

Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. Knead on lightly floured board until smooth, about 5 minutes. Cover; let dough rest 5 minutes. Roll dough into a 12 x 18 inch rectangle; cut into eighteen 4 x 3 inch rectangles. Cover; let dough rest 1 hour. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender. Rinse in cold water; drain on damp towel. Meanwhile, prepare sauce: Cook onion, garlic and basil in butter in a saucepan until tender. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Pour 1 C. sauce in the bottom of 3-quart 13 x 9 x 2 inch baking dish. To make filling: Combine soup, milk and Parmesan cheese in a bowl. Combine 1/2 C. soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened. To make cannelloni: Spoon 2 Tbls. filling on narrow end of each piece of pasta; roll up. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. Bake in preheated 350 oven 30 to 35 minutes, or until hot. Serve with additional Parmesan cheese.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)