For the Love of the Stove

The first time I made this recipe I used it to pay my brother back for coming over and playing handyman.  I needed help with a couple of things and used food as payment, and also because I wanted a good critic, and that he is.  So while he slaved away doing some "guy" stuff around my house, I made these manicotti.  He sat at the table and after he consumed 3 manicotti, along with a bunch of moans, he finally spoke up.  He LOVED them!  He ate 3 more, though I'm not sure where he put them.  I sent him home with leftovers and I think my sister-in-law only got one, he hoarded the rest.  It's a family favorite for sure.  Everyone else that has eaten them has a very similar reaction.  Giada sure does know what she's doing.  Fabulous food, every time.
Giada De Laurentiis
Cook Time: 40 min
Level: Intermediate
Yield: 6 servings
Prep 15 min
Cook 40 min
Total: 55 min
Ingredients
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Directions
1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
2. Brush 1 teaspoon 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 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
4. Preheat the oven to 350 degrees F.
5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-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.
6. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then 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 and serve.