| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Casseroles, Meats |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 5 |
|
Eggs,slightly beaten |
| 1 |
tb |
Salad oil |
|
|
Water,salted |
| 1/2 |
c |
Onion,chopped |
| 1 |
|
Garlic clove,medium,minced |
| 1/2 |
ts |
Basil leaves,crushed |
| 2 |
tb |
Butter or margarine |
| 2 |
cn |
Tomatoes,chopped(16oz ea) |
| 1 |
cn |
Cheddar cheese soup(11oz) |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Parmesan cheese,grated |
| 1 1/2 |
c |
Ricotta cheese |
| 1/4 |
c |
Prosciutto(Italian ham) |
| 1/4 |
c |
Hard salami,chopped |
INSTRUCTIONS
1. 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:
A. 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:
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.
11. 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 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
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”