1 onion, diced
1 garlic, diced
1/2 tablespoon olive oil, plus 1 tablespoon
1 pound ricotta
Salt and pepper
9 ounces canneloni noodles, cooked al dente
7 cloves garlic
1 (28-ounce) can whole, peeled San Marzano tomatoes, crushed by hand
1 (28-ounce) can plum tomatoes, chopped coarsely
2 tablespoons grated Parmesan
3/4 ounce butter
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