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1
Preheat oven to 350F.
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2
In a preheated skillet, add 1 teaspoon of the olive oil, onion and ground beef.
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3
Season with salt and pepper.
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4
Cook until the meat is no longer pink.
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5
Drain and set aside to cool.
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6
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.
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7
Brush 1 teaspoon of oil over a large baking sheet.
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8
Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
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9
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.
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10
Add the garlic, salt, and pepper to taste, and mix.
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11
Stir the cooled meat mixture into the cheese mixture.
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12
Brush the remaining 2 teaspoons of oil over a 13x9x2-inch glass baking dish.
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13
Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish.
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14
Fill the manicotti with the cheese-meat mixture.
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15
Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
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16
Sprinkle the remaining 1 1/2 cups Italian cheese blend and the remaining 1/2 cup of Parmesan over the stuffed pasta.
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17
Dot entire dish with the butter pieces.
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18
Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes.
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19
Let the manicotti stand 5 minutes, sprinke the top with the reserved parsley, and serve.
