Ingredients:

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

Preparation:

For sauce: Heat oil in large pot over medium-high heat. Add onions and garlic and saut‚ until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate. For Cannelloni: Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water. Heat olive oil in large skillet over medium-high heat. Add onion and garlic; saut‚ until onion is tender, about 6 minutes. Add shrimp; saut‚ just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool. Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg. Butter 13x9x2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.) Preheat oven to 350øF. Bake foil-covered cannelloni until heated through, about 45 minutes.