| | SAUCE |
| 2 | tb | Olive oil |
| 1 3/4 | c | Chopped onions |
| 3 | tb | Minced garlic |
| 2 | lb | Plum tomatoes; peeled, seeded, chopped |
| 1 | cn | (28-oz) Italian-style tomatoes |
| 1/3 | c | (packed) chopped fresh basil |
| 2 | tb | Chopped fresh thyme |
| 2 | ts | Dried oregano |
| 2 | | Bay leaves |
| 1/2 | ts | Dried crushed red pepper |
| 3/4 | c | Whipping cream |
| 1 | tb | Red wine vinegar |
| | CANNELLONI |
| 16 | | Lasagna noodles; (preferably 3 to 4 inches wide) |
| 2 | tb | Olive oil |
| 1 1/4 | c | Chopped onion |
| 1 | tb | Minced garlic |
| 12 | oz | Uncooked shrimp; peeled, deveined, chopped |
| 5 | tb | Chopped fresh basil |
| 3/4 | ts | Dried oregano |
| 1/4 | ts | Dried crushed red pepper |
| 1 1/2 | c | Ricotta cheese |
| 3/4 | c | Grated provolone cheese |
| 1/3 | c | Grated Parmesan cheese |
| 6 | oz | Fresh crabmeat |
| 1 | | Egg; beaten to blend |
