Italian Sausage and Cheese Manicotti

Heat a heavy skillet over medium heat. Add 1 teas of the olive oil, onion and ground sausage. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 7 minutes. Remove from the heat and cool.

Brush 1 teas 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.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan. and the parsley. Add the garlic, salt and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees

Brush the remaining 2 teas of oil over a 13 by 9 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. Use a resealable plastic bag,fill with mixture and cut one small corner and fill the manicotti. Arrange the stuffed pasta in a single layer in the dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, and the remaining 1/2 cups 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 for about 5 minutes before serving.