Meal Type: Dinner

Prep Time: 25 min.

Cooking Time: 60 min.

Total Time: 1 hours and 25 min.

Cook Method: Oven

Difficulty: Easy

Cuisine: Italian

     Serving Size: 6 1.5 3 6 12 24 - Change

Date Added: September 14, 2016

Who could resist the smell of fresh cannelloni baking? The aromas from the recipe are incredible. This recipe gives the steps to make the cannelloni dough from scratch. Do people really do that any more?

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. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles.

4. 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.

5. Rinse in cold water; drain on damp towel. Meanwhile, prepare sauce: A.

6. Cook onion, garlic and basil in butter in a saucepan until tender.

7. Add tomatoes; bring to a boil. C. Reduce heat; simmer 30 minutes, stirring occasionally.

8. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.

9. To make filling: A. Combine soup, milk and Parmesan cheese in a bowl.

10. 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.

12. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni.

13. Bake in preheated 350 F oven 30 to 35 minutes, or until hot.

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Dietary Notes:

This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is high in Vitamin C with 63% of your daily recommended intake per serving.

Food Allergy Information: