Cannelloni (stuffed pasta)

Yield: 6 servings

Measure Ingredient
1½ cup Flour
1½ teaspoon Salt
5 \N Eggs, slightly beaten
1 tablespoon Salad oil
\N \N Water, salted
½ cup Onion, chopped
1 \N Garlic clove, medium,minced
½ teaspoon Basil leaves, crushed
2 tablespoons Butter or margarine
16 ounces Tomatoes, chopped
11 ounces Cheddar cheese soup
½ cup Milk
½ cup Parmesan cheese, grated
1½ cup Ricotta cheese
¼ cup Prosciutto (Italian ham)
¼ cup Hard salami, chopped

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 12 x 18-inch rectangle; cut into eighteen 4 x 3- inch rectangles.

5. Cover; let dough rest 1 hour.

6. Boil salted water in a large pan; cook rectanles 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 3-quart 13 x 9 x 2-inch baking dish.

10. To make filling:

a. Combine soup, milk and Parmesan cheese in a bowl.

b. Combine ½ 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 350øF. oven 30 to 35 minutes, or until hot.

12. Serve with additional Parmesan cheese.

Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005

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