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Title: Cannelloni (stuffed Pasta)
Category: Casserole Pork
Serves: 6

Ingredients:

1.50	c	Flour
1.50	ts	Salt
5.00		Eggs,slightly beaten
1.00	tb	Salad oil
		Water,salted
0.50	c	Onion,chopped
1.00		Garlic clove,medium,minced
0.50	ts	Basil leaves,crushed
2.00	tb	Butter or margarine
2.00	cn	Tomatoes,chopped(16oz ea)
1.00	cn	Cheddar cheese soup(11oz)
0.50	c	Milk
0.50	c	Parmesan cheese,grated
1.50	c	Ricotta cheese
0.25	c	Prosciutto(Italian ham)
0.25	c	Hard salami,chopped

Instructions:
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: .
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.
.
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.