My Deconstructed Zucchini Manicotti is one of the most made recipes on this site – and from my first cookbook, Inspiralized.
Obviously! It’s got just enough cheese and vegetables to be light, flavorful, and filling. It’s one of those meals where you get to have your cake and eat it too – healthy but delicious.
For today’s recipe, I’ve decided to share a new version of this dish – with a little twist: adding spiralized potatoes for heartiness and spinach for extra plant-based protein and nutrients.
All my life, we had Thanksgiving with my grandparents. We’d go over their house to feast and celebrate. For the past 3-4 years, my grandparents have left in early November for Arizona to spend the winters with my Aunt Janice, who lives out there.
Sadly, Thanksgivings haven’t been the same – but in an effort to preserve the holiday memory, I’m sharing this manicotti recipe. We always started Thanksgiving off with manicotti, as a first course.
My grandparents’ manicotti is the best – I look forward to it every single year. I could stuff myself with it and skip the turkey. It’s easy to overdo it – but usually, I try to limit myself to one or two manicotti rolls.
I’m using Victoria Fine Foods‘ Organic Marinara Sauce here to make sure the flavor’s on point — their marinara is thin enough to coat all the spiralized vegetables, but thick enough not to get soupy. Plus, the ingredients are clean and real, so I don’t think twice about the ricotta, mozzarella, and parmesan fluffy mounds!
The zucchini noodles release moisture, but the potato noodles soak it up – making this combination even better in texture and flavor than its original.
I can’t believe Thanksgiving is already here — what’s on your menu? Anything spiralized?
Disclaimer: This post was sponsored by Victoria Fine Foods. However, all opinions are my own, always.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Deconstructed Spinach Manicotti with Spiralized Potatoes and Zucchini
- cooking spray
- 1 tablespoon extra virgin olive oil
- 1 large red potatoes or 2 small, peeled, Blade A, noodles trimmed
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 2 medium zucchinis Blade A, noodles trimmed
- 2/3 cup tomato sauce
- 3 cups baby spinach
- 2 tablespoons 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
- 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.