Baked Manicotti

4 T unsalted butter
3 cups marinara sauce
1 8-ounce box dried manicotti shells (about 14)
8 cloves garlic, finely chopped
4 cups whole milk ricotta
1 cup grated parmesan
7 T chopped flat-leaf parsley
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly ground nutmeg
2 eggs, beaten

Grease a 9" x 13" baking pan with 1 tablespoon butter and spread 1/2 cup of the marinara sauce across the bottom of the pan. Set aside. Bring a 6-quart pot of salted water to a boil over high heat. Add the manicotti and cook until just tender, about 8 minutes. Drain manicotti and rinse under cold water; set aside.

Heat oven to 450 degrees F. Heat remaining butter in a 12" skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer garlic to a medium bowl along with the ricotta, 1/2 cup parmesan, 5 tbsp. chopped parsley, salt, pepper, nutmeg, and eggs and stir to combine.

Spoon some of the filling into both openings of each manicotti shell. (Alternatively, transfer the ricotta mixture to a 1-gallon resealable plastic bag, snip off a bottom corner of the bag, and pipe filling into pasta.) Repeat with remaining manicotti shells. Transfer stuffed manicotti to prepared baking dish, making 2 rows. Spread the remaining marinara sauce over the manicotti and sprinkle with remaining parmesan. Bake until hot and bubbly, about 20 minutes. Sprinkle with remaining parsley. Let sit for 5 minutes before serving.