In a pan, warm the oil and butter over a medium heat and saute the garlic until fragrant. Add the oregano and cook gently until completely wilted.
Leave to cool for 5 minutes.
In a bowl, mix the garlic oregano with the Kiri cheese, milk and mozzarella cheese until fully combined.
Fill a piping bag with the mix and then snip off the end, then use it to fill the cannelloni shells.
To prepare the white sauce:In a bowl, beat the Kiri cheese, Italian seasoning and milk together until smooth.
Mix in the parmesan cheese with a pinch of salt and pepper.
To assemble:Grease a large roasting tray, then pour some of the white sauce into the base and spread evenly.
Lay the cannelloni on top in a single layer.
Pour the white sauce all over, aiming for an even coating that should just cover the pasta.
Bake at 200 degrees for 20-30 minutes depending on if you like your cannelloni saucy or firm.
Garnish with oregano fresh leaves and serve.