Cannelloni (stuffed pasta)

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.
9. Cook onion, garlic and basil in butter in a saucepan until tender.
10. B.
11. Add tomatoes; bring to a boil.
12. C. reduce heat; simmer 30 minutes, stirring occasionally.
13. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
14. 10.
15. To make filling: a.
16. Combine soup, milk and parmesan cheese in a bowl.
17. B.
18. Combine ½ cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.
19. 1To make cannelloni: a.
20. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up.
21. B.
22. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni.
23. C. bake in preheated 350°F.
24. Oven 30 to 35 minutes, or until hot.
25. 1Serve with additional parmesan cheese