Recipe - Cannelloni (Stuffed Pasta)

1 One half cup Flour
1 One half teaspoon Salt
5 Eggs,slightly beaten
1 tablespoon Salad oil
Water,salted
One half cup Onion,chopped
1 Garlic clove,medium,minced
One half teaspoon Basil leaves,crushed
2 tablespoon Butter or margarine
2 cn Tomatoes,chopped(16oz ea)
1 cn Cheddar cheese soup(11oz)
One half cup Milk
One half cup Parmesan cheese,grated
1 One half cup Ricotta cheese
One fourth cup Prosciutto(Italian ham)
One fourth cup Hard salami,chopped

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
12x18inch rectangle; cut into eighteen 4x3inch
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:

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. 9. Pour 1 cup
sauce in the bottom of a 3quart 13x9x2inch baking dish. 10. To make
filling:

A. Combine soup, milk and Parmesan cheese in a bowl.
B. Combine One half cup soup mixture and remaining ingredients in a
saucepan; cook, stirring, until thickened.
11. To make cannelloni:

A. Spoon 2 tablespoons filling on narrow end of each piece of
pasta; roll up.
B. Place rollups, seamside 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini