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

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
12×18-inch rectangle; cut into eighteen 4×3-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 350F. oven 30 to 35 minutes, or until hot. 12.
Serve with additional Parmesan cheese.