Manicotti with Ricotta and Tomato Sauce (Baked)

A beloved Italian-American dish that is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.

sea salt
pepper, freshly cracked
1-8 oz pkg manicotti, cooked, drained, and cooled
2-15 oz containers ricotta cheese
2 large eggs, lightly beaten
½ tsp. dried thyme
½ tsp. dried oregano
1½ cups Parmesan cheese, grated
1 oz dried mushrooms such as shiitake (optional), soaked and drained and finely chopped
4 cups Tomato Sauce

Meanwhile, preheat oven to 375°F (190°C).

Cook pasta, drain, and cool.

In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 tsp. salt and ½ tsp. pepper. Stir in mushrooms, if desired.

Using a plastic bag for filling, stuff cooled pasta shells (about 3 Tbsp. ricotta mixture in each).

Coat bottom of a 9x13" baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining ½ cup shredded Parmesan. Bake until bubbly, about 30 minutes.

Makes 6 servings.

Cook's Note: Cover mushrooms with warm water, soak 20 minutes or until soft. Lift from liquid, rinse under cool water, pat dry.