1/2 lb. ground beef
1/2 c. finely chopped onion
1 (15 oz.) container whole-milk ricotta cheese
1 1/2 c. shredded mozzarella cheese
1/2 c. freshly grated Parmesan cheese
2 tbsp. fresh flat-leaf parsley, chopped
2 garlic cloves, minced
1 1/2 tsp. salt, plus additional to taste
1 tsp. freshly ground pepper, plus additional to taste
3 tsp. olive oil
12 pieces of manicotti (from 8 oz. box)--I used all 14 pieces in the box
1 1/2 c. Marinara Sauce (previous entry)
1 tbsp. butter, cut into pieces
1. Heat a medium-size, heavy skillet over medium heat. Add the ground beef and onion and saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly.
2. Meanwhile, in a medium bowl, mix ricotta, 1 c. mozzarella, 1/4 c. Parmesan, parsley, garlic, salt and pepper. Stir in the meat mixture and set aside.
3. Brush 1 tsp. of live 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. Preheat oven to 350 degrees. Brush the remaining 2 tsp. of oil over a 9"x13" baking dish. Spoon 1/2 c. of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the manicotti. Sprinkle the remaining 1/2 c. mozzarella cheese and then the remaining 1/4 c. Parmesan cheese over the manicotti. Dot the top with the butter pieces.
5. 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.
6-7 servings, 2 pieces per serving
NOTE: This dish can be prepared up to step 4, 8 hours ahead. Cover and refrigerate.
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