Beef & Cheese Manicotti

** Recipe from Giada De Laurentiis **

* 4 tsp. olive oil

* 1 medium onion, coarsely chopped

* 1 lb. ground beef

* Salt & freshly ground black pepper

* 14 (8-oz. package) manicotti

* 1 (15-oz.) container whole-milk ricotta

* 3 c. shredded mozzarella

* 1 c. grated Parmesan

* 2 Tbl. chopped fresh Italian parsley leaves

* 2 garlic cloves, minced

* 3 c. marinara sauce

* 2 Tbl. butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 tsp. of olive oil, onion & ground beef. Season with salt & pepper. Saute until the meat browns & onion is translucent, about 5 min. Remove from the heat, and cool. Brush 1 tsp. of oil over a large baking sheet. 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 min. Using a slotted spoon, transfer the manicotti from the pot to oiled baking sheet & cool.
Meanwhile, combine the ricotta, 1 1/2 - 2 c. mozzarella cheese, 1/2 c. Parmesan, & parsley. Add garlic, salt, & pepper to taste; mix. Stir cooled meat mixture into the cheese mixture. Preheat the oven to 350 degrees. Brush the remaining 2 tsp. of oil over a 13 x 9 x 2" glass baking dish. Spoon 1 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 sauce over. Sprinkle the remaining 1 1/2 c. of mozzarella cheese, then the remaining 1/2 c. 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 - 35 min. Let the manicotti stand 5 min. and serve.