I know this post is going to get me in trouble. At the least, I’ll get some push back. My only answer is, don’t knock it until you tried it. This hack will take manicotti from a special holiday treat to a quick midweek dinner.

About three months ago I was in the mood for a Mexican Burrito dinner. So I bought all the ingredients and made myself a chicken and cheese burrito. I folded the flour tortilla around the filling. I placed each burrito in a 9×13 casserole dish. Then, I covered them with burrito sauce and baked in the oven. As I was enjoying my meal it occurred to me how similar the burrito wrapper was to my manicotti shells. And then it hit me. What if I were to use a flour tortilla for my manicotti shell. I had to try it. And when I did, the results were amazing. In my opinion, you can’t tell the difference between the traditionally made crepe style manicotti shells and store bought flour tortilla. They tastes the same.

When I told my older son about the results he said he was really surprised. My younger son was not as kind. His exact words were, “I don’t even want to acknowledge what you just said”. I asked him if I ever steered him wrong. He said no. However, he thinks I’m getting weird in my old age. I think I’m getting wiser in my old age.

So here’s the deal. You have to use an 8″ Flour Tortilla, soft taco. It doesn’t work with corn tortilla. That is the only variant to my manicotti recipe. And the time saved in the kitchen preparing this makes it an easy weekday dinner. This recipe made 6 large manicotti. Two per serving is enough for a meal. I urge you to try it, and let me know what you think. I promise you will not be able to tell the difference.

• 6 – 8″ Flour Tortilla, soft taco shells
• 1 quart of your favorite tomato sauce, I used a quart of my left over Sunday sauce
• 3/4 of a large container of Ricotta, (32 ounce container)
• 2 large eggs
• 1 cup of shredded mozzarella
• 1/2 cup Pecorino Romano grated cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup Parmigiano Reggiano grated cheese

Preheat the oven to 375 degrees. Place about a cup of the tomato sauce on the bottom of a 9 x 13 casserole dish.

Mix together the ricotta, eggs, mozzarella, Pecorino Romano cheese, salt, pepper and parsley in a large bowl.

Lay the flour tortilla flat. Place about 3/4 of a cup of the ricotta filling along the center of the tortilla. Fold it like a burrito. Fold the left and right side about a quarter way over the filling. Now take the side closest to you and wrap around the folded edges and the filling. Continue to fold it toward the opposite end until the seam is on the bottom. Place the manicotti seam side down into the prepared pan. You should fit two across the long way and three down. Pour the rest of the sauce over the manicotti until they are all covered with sauce. Sprinkle the Parmigiano Reggiano cheese over the manicotti. Cover the dish with foil and bake for 1/2 hour. Uncover the dish and put back in the oven for an extra 15 minutes.

Let the manicotti rest for 15 minutes before serving.