Prep ingredients: Preheat oven to 425°F with a rack in the center. Grate parmesan and mozzarella on large holes of a box grater. Peel and finely chop 2 large garlic cloves. Cut 3 cooked al dente lasagna sheets each in half crosswise to make 6 pieces total (save rest for own use). If necessary, finely chop tomatoes in their can with kitchen scissors.

Make filling: In a medium bowl, combine ricotta, parmesan, half of the mozzarella, 1 tablespoon oil, a pinch of nutmeg, and 1⁄2 teaspoon each salt and coarsely ground pepper.

Make sauce: Heat 1 tablespoon oil in a medium ovenproof skillet. Add 2⁄3 of the garlic and cook over medium-high until golden, 1 minute. Add tomatoes and 1⁄2 cup water and bring to a boil. Add 1⁄2 teaspoon salt, 1 teaspoon sugar, and several grinds pepper. Pour all of sauce into a heatproof bowl. Off the heat, spoon 1⁄2 cup sauce back into skillet.

Assemble cannelloni: Arrange halved pasta sheets on a work surface. Divide ricotta mixture evenly, making a stripe down the center of each sheet. Roll up into cylinders and return to skillet seam side-down. Pour remaining sauce on top.

Finish cannelloni & bake: Sprinkle remaining mozzarella on top and bake until pasta is tender, cheese is golden, and sauce is nearly absorbed, 15– 20 minutes. Cover and let sit 5 minutes before serving. The pasta will absorb any excess liquid as it sits.

Make salad & serve: Meanwhile, in a medium bowl, combine remaining garlic and pepperoncini (chop if necessary). Combine vinegar and 2 tablespoons oil... stir with a whisk vigorously until emulsified.(blended) Season to taste with salt and pepper. Quarter romaine lengthwise, then cut into 1-inch pieces, discarding end. Add romaine to dressing and toss to coat. Use a spatula to transfer cannelloni to plates and serve salad alongside. Enjoy!