Title: Cannelloni (Stuffed Pasta)
Categories: Casserole Meat
Yield: 6 Servings

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
2	cn	Tomatoes,chopped(16oz ea)
1	cn	Cheddar cheese soup(11oz)
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

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:

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 3-quart 13x9x2-inch baking dish. 10. To make filling:

A. Combine soup, milk and Parmesan cheese in a bowl. B. Combine 1/2 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 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.

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