INGREDIENTS
4 cups
Button mushrooms, white
2 cloves
Garlic
1 tbsp
Parsley, fresh
1 tbsp
Thyme, fresh
2 cups
Marinara sauce
1
box Cannelloni shells
2 tbsp
Olive oil, extra virgin
1 1/2 cups
Ricotta cheese, fresh
2 tbsp
Water
1 cup parmigiano reggiano cheese (grated and divided into two)