Cannelloni (stuffed Pasta) Recipe

Ingredients

Directions

1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough.
2. Knead on lightly floured board until smooth, about 5 minutes.
3. Cover; let dough rest 5 minutes.
4. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles.
5. Cover; let dough rest 1 hour.
6. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender.
7. Rinse in cold water; drain on damp towel.
8. Meanwhile, prepare sauce: .
9. Cook onion, garlic and basil in butter in a saucepan until tender.
10. Add tomatoes; bring to a boil.
11. Reduce heat; simmer 30 minutes, stirring occasionally.
12. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
13. To make filling: .
14. Combine soup, milk and Parmesan cheese in a bowl.
15. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.
16. To make cannelloni: .
17. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up.
18. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni.
19. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot.
20. Serve with additional Parmesan cheese.