Ricotta Manicotti with Tomato Sauce

Ingredients

• Coarse salt and ground pepper (6-inch)
• 1 package (8 ounces) manicotti cooked, drained, and cooled
• 2 containers (15 ounces each) part-skim ricotta cheese
• 2 large eggs lightly beaten
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 1/2 cups shredded Parmesan cheese
• 1 ounce dried mushrooms such as shiitake, soaked and drained, and finely chopped
• 4 cups Basic Tomato Sauce

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