Cannelloni (Stuffed Pasta)

Cannelloni (Stuffed Pasta)

1 1/2 cup Flour
1 1/2 tsp Salt
5 Eggs,slightly beaten
1 tbsp Salad oil
Water,salted
1/2 cup Onion,chopped
1 Garlic clove,medium,minced
1/2 tsp Basil leaves,crushed
2 tbsp Butter or margarine
2 can Tomatoes,chopped(16oz ea)
1 can Cheddar cheese soup(11oz)
1/2 cup Milk
1/2 cup Parmesan cheese,grated
1 1/2 cup Ricotta cheese
1/4 cup Prosciutto(Italian ham)
1/4 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 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.