Deconstructed Manicotti Skillet with Zucchini Noodles

gluten freevegetarian
Deconstructed Manicotti Skillet with Zucchini Noodles

This spiralized, veggie packed version of manicotti is deconstructed, so the cheese and marinara sauce that typically fill the manicotti rolls are baked atop zucchini noodles, which are a manicotti replacement. Now, nothing can replace manicotti, but zoodles give your tastebuds that similar consistency! 

Deconstructed Manicotti Skillet with Zucchini Noodles

Manicotti will always remind me of holidays at my grandparents’ home. My grandfather always served manicotti at Christmastime as one of the appetizers, which was crazy, because we had seven fishes ahead of us.

Deconstructed Manicotti Skillet with Zucchini Noodles

The filling is unbeatable and pillowy – ricotta cheese and chopped spinach wrapped in manicotti noodles, topped with marinara sauce and baked to ooey gooey goodness.

If you’re looking for a fun way to use zucchini noodles, a healthier take on manicotti, or just love cheese and zucchini, try this healthier, lighter version.

Deconstructed Manicotti Skillet with Zucchini Noodles

The Blade A noodles are big and cook perfectly in the oven to an al dente texture. If you want to add some meat to this, a ground turkey or beef would work great. Otherwise, enjoy it as is!

Inspiralized

NUTRITIONAL INFORMATION & RECIPE

Deconstructed Manicotti "Skillet" with Zucchini Noodles- Inspiralized.com

Deconstructed Manicotti Skillet with Zucchini Noodles

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 2

Ingredients

  • 1/2 tbsp olive oil
  • 1 large garlic clove minced
  • pinch of red pepper flakes
  • 1/2 cup diced red onion
  • 1 14 oz can diced tomatoes no salt added
  • salt and pepper to taste
  • 5 basil leaves chopped
  • 3 cups baby spinach
  • 2 zucchinis Blade A
  • 2 tbsp shredded mozzarella cheese
  • For the filling:
  • 1/4 cup parmesan cheese
  • 7.5 oz of ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 small egg

Instructions

  • Preheat the oven to 375 degrees.
  • Place a large castiron or nonstick skillet over medium heat and add in the olive oil. Add in the garlic, red pepper flakes and onions and cook for 2-3 minutes or until onions are translucent.
  • Add in the canned tomatoes and season with salt and pepper. Stir and let cook for 10 minutes or until your sauce is reduced fully. Five minutes in, add the basil.
  • While the sauce is cooking, mix together all of the ingredients for the "filling." Season with salt and pepper. Set aside.
  • Then, place a large 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.
  • When the sauce is done cooking, remove half of the sauce and set aside. Make sure that the sauce is spread evenly on the bottom of the skillet and then top with the zucchini noodles. Top with the remaining sauce.
  • Next, make two pockets in the zucchini noodles on either side of the skillet and fill each with a dollop of the cheese "filling." Sprinkle over the skillet with the 2 tbsp of mozzarella. Season the top of the skillet with pepper.
  • Cover the skillet with tin foil and bake for 20-25 minutes or until the noodles soften and the cheese is completely melted.
  • Serve for two!

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56 comments

Anonymous says:
I made this for dinner tonight using my kitchen aid spiralizer. This was a fabulous meal. I also used fire roasted tomatoes as these are my favorite. SO, so good!
Carly Glazer says:
Yum! Sounds delicious!
Anonymous says:
So excited to try this out.
Carly Glazer says:
Yes! Let us know how it turns out!
Anonymous says:
I love my spiralizer but the blades are not marked A,B,C etc and I have a difficult time figuring out what size I need for my recipes. Thanks
Meaghan says:
In most cases, noodle shape is all about personal preference. Do your best to match the noodles shapes your spiralizer makes up with the ones made by the Inspiralizer!
Anonymous says:
I made this for dinner the other night and it was delicious! My only regret is that I didn’t double the recipe, because there was no leftovers. Thank you for another delicious recipe, you have become my go-to site for inspiration.
Meaghan says:
We're so happy you enjoyed it so much!!

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cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
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