Cajun Cannelloni

3 hours Prep: 2 hours Cook: 45 minutes

439 calories per serving view nutrition facts

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1	pound	ricotta cheese
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
2/3	cup	romano cheese	grated
1/2	pound	mozzarella cheese	shred
1/4	pound	crawfish tails	cut small pieces
1/4	pound	crab meat
1	link	smoked sausage	large, chop small pieces
1	pound	italian sausage	cut small pieces
28	wedges	lemon
4	large	eggs
2	each	jalapeno peppers	chopped
1	teaspoon	red hot pepper sauce (eg. Tabasco)

Sauce
1/2	cup	red wine
3	cups	tomato sauce
2	cans	tomato paste	small
1/2	cup	butter
4	tablespoons	olive oil
1/4	cup	onion	diced
1/4	cup	shallots	slice thin
1	teaspoon	white pepper	fresh ground
1/8	cup	garlic	chopped
1/4	cup	mushrooms	chopped

Topping
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/4	pound	mozzarella cheese	shred

Begin 2 hours ahead.

Prepare sauce: Melt butter, mix with olive oil.

Add peppercorns, onion, garlic. Saute several miniutes.

Add mushrooms; sauté several minutes more.

Add tomato sauce and paste. Simmer 1 hour or more.

Cook sausages well in pan; add jalapenos and hot pepper sauce.

Add crawfish and sauté 5 minutes more. Add crab; sauté a few more minutes.

Blend romano, parmesan and mozzarella in mixing bowl with ricotta.

Add sausage, crab, crawfish mixture.

Add eggs; mix thoroughly.

Cook canneloni in rapidly boiling water 7 to 10 minutes or until shells are cooked but firm.

Remove shells from water and stuff with mixture when cool to the touch.

Arrange shells in large greased baking pan.

Cover with sauce. Slice remaining mozzarella and arrange on top.

Top with grated Parmesan.

Bake 40 minutes at 350~. Put under broiler for last 5 minutes to brown cheese topping.

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Serving Size 223g

Amount per Serving

Calories 439 66% of calories from fat