Manicotti pasta with beef and cheese

Ingredients:

• 450 g of ground beef
• 300 gr. fresh manicotti pasta
• 450 g whole milk ricotta
• 3 tbsp. grated mozzarella
• 1 tbsp. grated parmesan
• 2 tbsp chopped parsley leaves
• 2 cloves garlic, crushed
• 3 cups marinara sauce
• 2 tbsp (30 g) butter, cut into pieces

Preparation:

1. Heat a heavy skillet over medium heat. Add 1 teaspoon of olive oil, sprinkle in the onion, and then add the ground beef. Season with salt and pepper to taste. Cook until the meat is cooked through and the onion is translucent, about 5 minutes. Remove from the heat and let the ground beef cool.
2. Grease a large baking sheet with 1 teaspoon of olive oil. In a large saucepan of salted water, cook the manicotti until half-cooked, about 4 to 6 minutes after boiling. Using a slotted spoon, remove the pasta from the water, transfer it to the greased baking sheet, and let it cool.
3. Meanwhile, combine the ricotta, 1.5–2 cups of mozzarella, 0.5 cup of Parmesan, and parsley. Add garlic, salt, and pepper to taste. Mix well. Combine the minced meat with the cheese mixture. Mix again.
4. Preheat oven to 175°C.
   
   Prepare a 32 x 22 x 5 cm glass baking dish. Grease it with the remaining 2 teaspoons of olive oil. Spread 1.5 cups of the mixture on the bottom of the dish. marinara sauceFill the manicotti tubes with the cheese and ground meat mixture. Arrange the pasta in a single layer in the dish and top with the remaining marinara sauce.
5. Top with 1.5 cups of grated mozzarella and 0.5 cups of Parmesan cheese. Scatter pats of butter over the entire dish. Bake the manicotti, uncovered, for 30 to 35 minutes, until cooked through and the sauce is bubbling on the sides. Let the pasta rest for 5 minutes, then serve.
   
   
   This dish pairs well with Sangiovese wine.