Categories: Casseroles, Meats 
      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.