Instructions: 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. 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.

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