Preheat oven to 350 degrees Fahrenheit. Bring four quarts of water to a boil in a five- or six-quart pot.

Heat a large skillet over medium heat. Add oil and onions. Cook onions until they caramelize and turn brown, stirring often. 

Add mushrooms and sauté until cooked through, for five to six minutes.

Remove onions and mushrooms and put them in large bowl. Add chives and goat cheese. Stir well. When goat cheese is soft and creamy, add ricotta and one-third cup of parmesan cheese. Season with salt and pepper to taste.

Place manicotti pasta into the boiling water. Cook to al dente according to package directions and drain.

Place the filling in an 18” piping bag fitted with a large round tip. Pipe the filling into each manicotti.

Pour one cup marinara sauce into the bottom of a baking dish. Lay filled manicotti on top of the sauce. Cover with remaining sauce and remaining parmesan cheese.

Cover and bake for 15 minutes. Remove the cover and bake for an additional 10 minutes. Serve hot.