Cannelloni (Stuffed Pasta)

Directions

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 12×18-inch rectangle; cut into eighteen 4×3-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. 7. Rinse in cold water; drain on damp towel.

Meanwhile, prepare sauce:

A. Cook onion, garlic and basil in butter in a saucepan until tender. B. Add tomatoes; bring to a boil. C. Reduce heat; simmer 30 minutes, stirring occasionally.

Pour 1 cup sauce in the bottom of a 3-quart 13×9×2-inch baking dish .

To make filling:

A. Combine soup, milk and Parmesan cheese in a bowl. B. Combine ½ cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.

To make cannelloni:

A. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up. B. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. C. Bake in preheated 350’F. oven 30 to 35 minutes, or until hot. 12. Serve with additional Parmesan cheese.