ricotta manicotti with tomato sauce

*salt and pepper
*8oz manicotti noodles
*30oz part-skim ricotta cheese
*1 1/2c shredded parmesan
*4c tomato sauce
*2 large eggs beaten
*1/2 teaspoon dried thyme
*1/2 teaspoon dried oregano

1. cook pasta al dente and let cool. preheat oven to 375*.

2. wisk together ricotta, eggs, thyme, oregano, and 1 cup parmesan. season with 1 teaspoon salt and 1/2 teaspoon pepper. place mixture in a zip bag and cut a small hole in the corner. stuff cooked shells using bag to squeeze mix out.

3. coat bottom of a 9x13 casserole dish with 2 cups of tomato sauce. line dish with manicotti and cover with remaining sauce. sprinkle with remaining cheese.

4. bake till bubbly about 30 minutes

servings: 4-6
prep time: 30 minutes
total time: 1 hour