8 ounces mushrooms (canned or fresh), chopped into smallish pieces
1 tablespoon minced garlic
6 ounces fresh spinach, chopped
~16 ounces ricotta
1 tablespoon basil
1 teaspoon salt
~24 ounces tomato sauce
Preheat the oven to 350F.
Cook the manicotti according to the directions on the package. Drain and rinse in cool water; set aside.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until tender (or browned) to your liking. Add the garlic and cook for several more minutes. Stir in the spinach and cook for an additional five minutes. Remove from heat and set aside to cool.
In a medium-sized bowl, combine the eggs with the ricotta, basil, and salt. Stir in the spinach/mushroom mixture.
Pour about a cup of the sauce onto the bottom of a 9″x12″ (or similar) baking dish, swishing it around until the dish is coated. Fill the manicotti with the spinach/mushroom/ricotta mixture (gently!), placing each stuffed manicotti in the baking dish as you go. Pour the remaining sauce on top of the shells; sprinkle liberally with cheese. Cover tightly with aluminum foil and bake at 350F for 40 minutes, then remove the foil and broil until the cheese is melted.