INGREDIENTS

INSTRUCTIONS

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: 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:
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: 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 364
Calories From Fat: 160
Total Fat: 18g
Cholesterol: 183.6mg
Sodium: 885.4mg
Potassium: 230.4mg
Carbohydrates: 30g
Fiber: 1.1g
Sugar: 2.1g
Protein: 19.5g