Italian Beef and Cheese Manicotti

• ground beef↗1⁄2 lb
• finely chopped onion (from 1 onion)1⁄2 cup
• whole milk ricotta cheese↗1 container

  (15 ounce)

• shredded mozzarella cheese1 1⁄2 cups
• freshly grated parmesan cheese1⁄2 cup
• chopped fresh flat-leaf parsley2 tablespoons
• garlic cloves↗2

  minced

• salt↗1 1⁄2 teaspoons

  plus more to taste

• fresh ground black pepper↗1 teaspoon

  plus more to taste

• olive oil↗3 teaspoons
• pieces manicotti↗12

  (from one 8-ounce box)

• marinara sauce↗1 1⁄2 cups

  (see below for recipe)

• butter↗1 tablespoon

  cut into pieces

Step-by-step instructions

1. 1

   Heat a medium-size, heavy skillet over a medium flame. Add the ground beef and onion and sauté until the meat brown and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly.

2. 2

   Meanwhile, in a medium bowl, mix the ricotta, 1 cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, the parsley, garlic, salt, and pepper. Stir in the meat mixture and set aside.

3. 3

   Brush 1 teaspoon of the olive oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool.

4. 4

   Preheat the oven to 350°F

5. 5

   Brush the remaining 2 teaspoons of oil over a 13x9x2-inch glass baking dish.

6. 6

   Spoon ½ cup of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the manicotti. Sprinkle the remaining ½ cup of Parmesan cheese over the manicotti. Dot the top with the butter pieces. (The manicotti can be prepared up to this point 8 hours ahead. Cover and refrigerate.

7. 7

   Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.