Deconstructed Spinach Manicotti with Spiralized Potatoes and Zucchini
Deconstructed Spinach Manicotti with Spiralized Potatoes and Zucchini might be just the main course you are searching for. One portion of this dish contains roughly 17g of protein, 17g of fat, and a total of 303 calories. This gluten free recipe serves 4 and costs $1.58 per serving. If you have baby spinach, ricotta cheese, shredded mozzarella cheese, and a few other ingredients on hand, you can make it. 18 people found this recipe to be flavorful and satisfying. It is brought to you by Inspiralized. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is excellent. Try Deconstructed Manicotti Skillet with Zucchini Noodles, Deconstructed Breaded Zucchini, and Deconstructed Breaded Zucchini for similar recipes.
Servings: 4
Ingredients:
3 cups baby spinach
1 small egg
1 tablespoon extra virgin olive oil
¼ teaspoon garlic powder
¼ cup parmesan cheese
1 large red potatoes (or 2 small), peeled, Blade A, noodles trimmed
7.5oz of ricotta cheese
salt and pepper, to taste
¼ cup shredded mozzarella cheese
2 tablespoons shredded mozzarella cheese
⅔ cup tomato sauce
2 medium zucchinis, Blade A, noodles trimmed
Equipment:
mixing bowl
oven
frying pan
aluminum foil
Cooking instruction summary:
Preheat the oven to 375 degrees.In a medium mixing bowl, stir together all of the ingredients for the "filling." Season with salt and pepper. Set aside in a medium mixing bowl.Place a large 12 skillet over medium heat and coat with cooking spray. Once the skillet heats, add in your baby spinach and toss until wilted. Fold the spinach into the cheese mixture and set aside.Heat the oil in the same large skillet used to cook the spinach, back over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Cook until wilted, but still al dente. You will be cooking the potatoes through in the oven, so no need to cook them all the way.Add the zucchini noodles to the skillet along with the tomato sauce and toss well to combine. Spread the noodles out evenly to fill the skillet.Make four pockets in the noodle mixture and fill each with a dollop of the cheese "filling." Season the top of the skillet with pepper.Cover the skillet with tin foil and bake for 20 minutes or until the noodles soften and the cheese is fluffy and melted.Serve.
Step by step:
1. Preheat the oven to 375 degrees.In a medium mixing bowl, stir together all of the ingredients for the "filling." Season with salt and pepper. Set aside in a medium mixing bowl.
2. Place a large 12 skillet over medium heat and coat with cooking spray. Once the skillet heats, add in your baby spinach and toss until wilted. Fold the spinach into the cheese mixture and set aside.
3. Heat the oil in the same large skillet used to cook the spinach, back over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Cook until wilted, but still al dente. You will be cooking the potatoes through in the oven, so no need to cook them all the way.
4. Add the zucchini noodles to the skillet along with the tomato sauce and toss well to combine.
5. Spread the noodles out evenly to fill the skillet.Make four pockets in the noodle mixture and fill each with a dollop of the cheese "filling." Season the top of the skillet with pepper.Cover the skillet with tin foil and bake for 20 minutes or until the noodles soften and the cheese is fluffy and melted.
6. Serve.
Nutrition Information:
covered percent of daily need
