Cannelloni (Stuffed Pasta)

Cannelloni (Stuffed Pasta) Category Pasta 
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Ingredients And Procedures
1 1/2cupflour
1 1/2teaspoonsalt
5eacheggs, slightly beaten
1tablespoonvegetable oil
1Water, salted
1/2cuponion, chopped
1eachgarlic clove, medium,minced
1/2teaspoonbasil leaves, crushed
2tablespoonbutter, or margarine
2cntomatoes, chopped(16oz ea)
1cncheddar cheese soup, (11oz)
1/2cupparmesan cheese, grated
1 1/2cupricotta cheese
1/4cupprosciutto, (italian ham)
1/4cuphard salami, chopped


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
12x18-inch rectangle; cut into eighteen 4x3-inch

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 13x9x2-inch baking dish.

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.

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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