4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Preheat the oven to 350° F.
Heat a heavy medium skillet over
Add 1 teaspoon of the olive oil,
onion and ground beef.
Season with salt and pepper.
Sauté until the meat browns and the
onion is translucent, about 5 minutes.
Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large
Cook the manicotti in a large pot of
boiling salted water until slightly softened, but still
very firm to the bite, about 4 to 6 minutes.
Using a slotted spoon, transfer the
manicotti from the pot to the oiled baking sheet and
Meanwhile, combine the ricotta, 1˝ to 2
cups mozzarella cheese, ˝ cup Parmesan, and parsley.
Add the garlic, salt, and pepper to
taste, and mix.
Stir the cooled meat mixture into the
Brush the remaining 2 teaspoons of oil
over a 13 by 9 by 2-inch glass baking dish.
Spoon 1˝ cups of the marinara sauce
over the bottom of the prepared dish.
Fill the manicotti with the
Arrange the stuffed pasta in a single
layer in the prepared dish and spoon the remaining sauce
Sprinkle the remaining 1˝ cups of
mozzarella cheese, then the remaining ˝ cup of Parmesan
over the stuffed pasta.
Dot entire dish with the butter
Bake the manicotti uncovered until
heated through and the sauce bubbles on the sides of the
dish, about 30 to 35 minutes.
Let the manicotti stand 5 minutes and