Title: Cannelloni
Yield: 6 Servings

Ingredients

1 1/2 C Flour
1 1/2 Ts Salt
5 Eggs, slightly beaten
1 Tb Salad oil
Water, salted
1/2 C Onion, chopped
1 Garlic clove, medium, minced
1/2 Ts Basil leaves, crushed
2 Tb Butter or margarine
16 Oz Tomatoes, chopped
11 Oz 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

Instructions

Pasta: 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:

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 cup sauce in the bottom of 3-quart 13 x 9 x 2-inch baking dish.

Filling: Combine soup, milk and Parmesan cheese in a bowl. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.

Assembly:  Spoon 2 tablespoons 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 350oF. oven 30 to 35 minutes, or until hot.

Serve with additional Parmesan cheese.