Beef and Cheese Manicotti

Preheat oven to 350F.

In a preheated skillet, add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Cook until the meat is no longer pink. Drain and set aside to cool.

Cook the manicotti in a large pot of boiling salted water until slightly softened, but still somewhat firm to the bite, about 4 to 6 minutes. Brush 1 teaspoon of oil over a large baking sheet. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

In a bowl, combine the ricotta, 1 1/2 to 2 cups Italian cheese blend, 1/2 cup Parmesan, and most of the parsley, reserving about 1 teaspoon for later. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Brush the remaining 2 teaspoons of oil over a 13x9x2-inch glass baking dish. Spoon 1 1/2 cups 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 and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups Italian cheese blend and the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. 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, sprinke the top with the reserved parsley, and serve.