Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a forkto form a firm dough.

Knead on lightly floured board until smooth,about 5 minutes.

Cover; let dough rest 5 minutes.

Roll dough into a12x18-inch rectangle; cut into eighteen 4x3-inchrectangles.

Cover; let dough rest 1 hour.

Boil salted water in alarge pan; cook rectangles of dough, a fewat a time, 5 minutes, or until tender. 7. Rinse in cold water; drain ondamp towel.

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.

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

To make filling:

A. Combine soup, milk and parmesan cheese in a bowl.

B. Combine 1/2 cup soup mixture and remaining ingredients in asaucepan; cook, stirring, until thickened.

To make cannelloni:

A. Spoon 2 tablespoons filling on narrow end of each piece ofpasta; roll up.

B. Place roll-ups, seam-side down, in a baking dish; spoon remainingsoup 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.