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Burrito w/ Spinach & Ricotta Macaroni & Cheese

Burrito w/ Spinach & Ricotta Macaroni & Cheese

This Macaroni Burrito consists of rigatoni, ricotta, white wine, mozzarella, parmesan, garlic, lemon juice, and spinach with avocado dip.
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Cook Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine American, Italian, Latin American, Mexican
Servings 1 serving

Equipment

  • Skillet w/ Lid (Preferably Cast Iron)
  • Stovetop

Ingredients
  

Macaroni

  • 1/4 c. butter
  • 1 lbs. rigatoni (or macaroni or pasta of choice)
  • 1/4 c. flour
  • dash salt
  • dash pepper
  • 1 tsp. mustard
  • 1 tsp. worcestershire sauce
  • 1 ½ c. ricotta
  • 1/2 c. dry white wine
  • 1 lemon juiced
  • 1 lbs. mozzarella fresh
  • 1/3 c. parmesan grated
  • 2 cloves garlic minced
  • 1/2 lbs. spinach whole or chopped

Avocado Dip

  • 6 avocados
  • 3 serranos
  • 6 cloves garlic
  • 6 limes juiced
  • 1 ½ c. Greek yogurt
  • 2 c. walnuts
  • 1/4 c. olive oil
  • dash salt
  • dash pepper

Burrito

  • 1/4 c. macaroni
  • 1 tortilla shell
  • splash water
  • dollop avocado dip (or sour cream, optional)
  • dollop hot sauce (optional)

Instructions
 

Prepare Ingredients

  • I used Macaroni & Cheese w/ Spinach & Fresh Mozzarella in this recipe. It takes about 2 hours to make the macaroni. This is a great way to utilize leftovers that you already have. And a surprisingly delicious way to reheat macaroni without the oils in the cheese separating.
  • I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Serranos. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Cook Tortilla

  • Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
  • Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
  • Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
  • Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.
    The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
  • Top with avocado dip (or sour cream) and hot sauce of choice.
  • Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

Tips, Tricks, & Notes

  • For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!