Cannelloni (Stuffed Pasta) recipe
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Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
1 1/2 cup flour
1 1/2 teaspoon salt
5 each eggs slightly beaten
1 tablespoon vegetable oil
1 x water salted
1/2 cup onion chopped
1 each garlic clove medium,minced
1/2 teaspoon basil eaves, crushed
2 tablespoons butter or margarine
2 cans tomatoes chopped(16oz ea)
1 can soup, cheddar cheese, condensed (11oz)
1/2 cup milk
1/2 cup parmesan cheese grated
1 1/2 cup ricotta cheese
1/4 cup prosciutto (italian ham)
1/4 cup salami chopped
 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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