Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork
to form a firm dough.
Knead on lightly floured board until smooth,
about 5 minutes.
Cover; let dough rest 5 minutes.
Roll dough into a
12x18-inch rectangle; cut into eighteen 4x3-inch
rectangles.
Cover; let dough rest 1 hour.
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.
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 3 minutes, stirring occasionally.
Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
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.
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 35'F. oven 3 to 35 minutes, or until hot. 12.
Serve with additional parmesan cheese.
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