Servings:6

INGREDIENTS:

• 1 1/2 cups flour
• 1 1/2 tsp salt
• 5 eggs, slightly beaten
• 1 Tbs salad oil
• Water (salted)
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/2 tsp crushed basil leaves
• 2 Tbs butter or margarine
• 16 oz chopped tomatoes
• 11 oz cheddar cheese soup
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups ricotta cheese
• 1/4 cup prosciutto (Italian ham)
• 1/4 cup hard salami, chopped

INSTRUCTIONS:

1. In a bowl, combine the flour and salt. Add 3 eggs and salad oil, mixing with a fork to form a firm dough.
2. Knead the dough on a lightly floured board until smooth, about 5 minutes.
3. Cover the dough and let it rest for 5 minutes.
4. Roll the dough into a 12 x 18-inch rectangle and cut it into eighteen 4 x 3-inch rectangles.
5. Cover the dough rectangles and let them rest for 1 hour.
6. Bring salted water to a boil in a large pan. Cook the rectangles of dough, a few at a time, for 5 minutes or until tender.
7. Rinse the cooked dough rectangles in cold water and drain them on a damp towel.
8. Meanwhile, prepare the sauce:
   • Cook the chopped onion, minced garlic, and crushed basil in butter in a saucepan until tender.
   • Add the chopped tomatoes and bring the mixture to a boil.
   • Reduce the heat and simmer for 30 minutes, stirring occasionally.
9. Pour 1 cup of the sauce into the bottom of a 3-quart 13 x 9 x 2-inch baking dish.
10. To make the filling:
    • In a bowl, combine the cheddar cheese soup, milk, and grated Parmesan cheese.
    • In a saucepan, combine 1/2 cup of the soup mixture and the remaining ingredients. Cook, stirring, until thickened.
11. To make the cannelloni:
    • Spoon 2 tablespoons of the filling on the narrow end of each piece of pasta and roll them up.
    • Place the roll-ups, seam-side down, in the baking dish.
    • Spoon the remaining soup mixture and sauce over the cannelloni.
12. Bake in a preheated 350°F oven for 30 to 35 minutes, or until hot.
13. Serve the cannelloni with additional grated Parmesan cheese.

Here’s some more information about this dish:

• Filling: The filling for this cannelloni consists of a combination of ricotta cheese, prosciutto (Italian ham), and hard salami. Ricotta cheese adds a creamy and smooth texture, while the prosciutto and salami contribute savory and salty flavors. The filling is cooked until thickened, making it easier to handle when rolling up the pasta.
• Tomato Sauce: The tomato sauce is made with chopped tomatoes, onions, garlic, basil, butter or margarine, and cheddar cheese soup. The combination of these ingredients creates a flavorful and creamy sauce that coats the cannelloni during baking. The sauce is simmered to develop its flavors before being poured into the baking dish.
• Baking: The rolled-up cannelloni are placed in a baking dish on top of the tomato sauce. The remaining soup mixture and sauce are then spooned over the cannelloni. This ensures that the pasta stays moist and absorbs the flavors of the sauce while baking. The dish is baked until hot and the flavors meld together, resulting in a delicious and comforting meal.
• Cannelloni Pasta: Cannelloni are cylindrical pasta tubes that are typically filled with various ingredients and baked. In this recipe, the pasta rectangles are boiled until tender, then rolled up with a delicious filling before being baked to perfection. The pasta absorbs the flavors of the filling and sauce, resulting in a hearty and satisfying dish.