MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CANNELLONI (STUFFED PASTA)
  Categories: Casseroles, italian, pork
       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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