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1.
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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.
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Knead on lightly floured board until smooth, about 5 minutes.
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3.
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Cover; let dough rest 5 minutes.
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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 minutes, or until tender.
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7.
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Rinse in cold water; drain on damp towel.
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Meanwhile, prepare sauce:
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8.
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Cook onion, garlic and basil in butter in a saucepan until tender.
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9.
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Add tomatoes; bring to a boil.
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10.
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Reduce heat; simmer 30 minutes, stirring occasionally.
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11.
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Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
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To make filling:
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12.
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Combine soup, milk and Parmesan cheese in a bowl.
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13.
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Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.
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To make cannelloni:
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14.
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Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up.
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15.
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Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni.
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16.
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Bake in preheated 350'F. oven 30 to 35 minutes, or until hot. 12.
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Serve with additional Parmesan cheese.
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| Reviewed By: |
Dawn Bilyeu |
| messy to make but well worth the effort! delicious! |
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