Preheat oven 200 C Combine ricotta, eggs herbs and ¼ cup parmesan, salt and pepper and stir until mixed.
Fill cannelloni tubes with ricotta mix. Place olive oil in frying pan and and garlic. Brown onions and garlic and add tomatoes, basil and salt & pepper and simmer for 5 mins.
Grease ovenproof dish 20 x 35 cm and spoon half tomato sauce mixture into dish.
Place ricotta stuffed cannelloni side by side and pour remaining tomato sauce over the top. Sprinkle with remaining Pantalica parmesan.