Shrimp and Crab Cannelloni
INGREDIENTS
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2 tablespoons olive oil
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1 3/4 cups chopped onions
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3 tablespoons minced garlic
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2 pounds plum tomatoes, peeled, seeded, chopped
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1 28-ounces can Italian-style tomatoes
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1/3 cup (packed) chopped fresh basil
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2 tablespoons chopped fresh thyme
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2 teaspoons dried oregano
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2 bay leaves
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1/2 teaspoon dried crushed red pepper
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3/4 cup whipping cream
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1 tablespoon red wine vinegar
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16 lasagna noodles (preferably 3 to 4 inches wide)
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2 tablespoons olive oil
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1 1/4 cups chopped onion
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1 tablespoon minced garlic
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12 ounces uncooked shrimp, peeled, deveined, chopped
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5 tablespoons chopped fresh basil
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3/4 teaspoon dried oregano
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1/4 teaspoon dried crushed red pepper
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1 1/2 cups ricotta cheese
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3/4 cup grated provolone cheese
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1/3 cup grated Parmesan cheese
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6 ounces fresh crabmeat
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1 egg, beaten to blend
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