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1
Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough.
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2
Knead on lightly floured board until smooth, about 5 minutes.
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3
Cover; let dough rest 5 minutes.
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4
Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles.
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5
Cover; let dough rest 1 hour.
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6
Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender.
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7
7.
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8
Rinse in cold water; drain on damp towel.
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9
Meanwhile, prepare sauce:
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10
A. Cook onion, garlic and basil in butter in a saucepan until tender.
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11
B.
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12
Add tomatoes; bring to a boil.
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13
C. Reduce heat; simmer 30 minutes, stirring occasionally.
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14
Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
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15
To make filling:
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16
A.
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17
Combine soup, milk and Parmesan cheese in a bowl.
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18
B.
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19
Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.
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20
To make cannelloni:
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21
A. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up.
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22
B.
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23
Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni.
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24
C. Bake in preheated 350'F.
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25
oven 30 to 35 minutes, or until hot.
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26
12.
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27
Serve with additional Parmesan cheese.
