and garlic in 1/2 tablespoon hot oil until translucent. Remove from heat and let cool. Mix with ricotta cheese
. Season with salt and pepper. Spoon this mixture into the canneloni noodles and place noodles
in a buttered casserole dish
. To make sauce, saute garlic in 1 tablespoon olive oil
until just brown. Add both cans of tomatoes with liquid and let simmer
. Season with salt and pepper. Pour sauce
on filled canneloni. Sprinkle with Parmesan
. Bake in preheated 400 degrees F oven for 25 minutes.