Ricotta Stuffed Canneloni
Ingredients
- 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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