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1.
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Combine flour and salt to a bowl; add in 3 Large eggs and oil, mixing with a fork to create a hard dough.
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2.
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Knead on lightly floured board till smooth, about 5 min.
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3.
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Cover; let dough rest 5 min.
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4.
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Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles.
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5.
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Cover; let dough rest 1 hour.
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6.
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Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 min, or possibly till tender.
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7.
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Rinse in cool water; drain on damp towel.
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8.
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Meanwhile, prepare sauce:
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A. Cook onion, garlic and basil in butter in a saucepan till tender.
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B.
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Add in tomatoes; bring to a boil.
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C. Reduce heat; simmer 30 min, stirring occasionally.
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9.
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Pour 1 c. sauce in the bottom of a 3-qt 13x9x2-inch baking dish.
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10.
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To make filling:A.
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Combine soup, lowfat milk and Parmesan cheese in a bowl.
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B.
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Combine 1/2 c. soup mix and remaining ingredients in a saucepan; cook, stirring, till thickened.
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11.
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To make cannelloni:A. Spoon 2 Tbsp.
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filling on narrow end of each piece of pasta; roll up.
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B.
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Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mix and sauce over cannelloni.
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C. Bake in preheated 350'F.
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oven 30 to 35 min, or possibly till warm.
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12.
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Serve with additional Parmesan cheese.
