| | -Waldine Van Geffen VGHC42A |
| 1 | lb | Ricotta cheese |
| 1/2 | c | Parmesan cheese; grated |
| 2/3 | c | Romano cheese; grated |
| 1/2 | lb | Mozzarella cheese; shred |
| 1/4 | lb | Crawfish tails; cut small pieces |
| 1/4 | lb | Crabmeat |
| 1 | lg | Link boudin (or smoked) sausage; chop small pieces |
| 1 | lb | Link Italian sausage; cut small pieces |
| 28 | | Canneloni shells |
| 4 | | Eggs |
| 2 | | Jalapeno peppers; chopped |
| 1 | ts | Tabasco |
| | SAUCE |
| 1/2 | c | Red wine |
| 3 | c | Tomato sauce |
| 2 | sm | Cans tomato paste |
| 1/2 | c | Butter |
| 4 | tb | Olive oil |
| 1/4 | c | Onion; diced |
| 1/4 | c | Shallots; slice thin |
| 1 | ts | Fresh ground white pepper |
| 1/8 | c | Garlic; chopped |
| 1/4 | c | Mushrooms; chopped |
| | TOPPING |
| 1/4 | c | Parmesan cheese; grated |
| 1/4 | lb | Mozzarella cheese; shred |
