Deconstructed Spinach Manicotti with Spiralized Potatoes and Zucchini

gluten freevegetarian

Deconstructed Spinach Manicotti with Spiralized Potatoes and Zucchini

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.

Deconstructed Spinach Manicotti with Spiralized Potatoes and Zucchini

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!

Deconstructed Spinach Manicotti with Spiralized Potatoes and Zucchini

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.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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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

Servings: 4

Ingredients

  • 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

Instructions

  • 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.

 

manicotti

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13 comments

Hashi says:
I'm bringing your Shredded Kale, Pear Noodle and Brussels Sprouts Salad as one of my sides :-)
Pam says:
Sooo good and easy! Must try these add ins :-) Happy Thanksgiving.
Debra says:
I always love manicotti also. I made your old version of this recipe several times, I will have to try with potatoes in it. For Thanksgiving we are traveling to San Diego to see our daughter. We are going to a restaurant to eat on Thanksging day.
Ann Opinion says:
My family enjoyed this recipe. They did request I give it it's own name instead of conjuring up images if actual manicotti in their heads.Made me laugh! Also Made a few adaptations- -Sautéed some finely diced onions prior too the spinach and added them to the cheese mixture along with a bit of freshly ground nutmeg. - peeled the green from the zucchini for appearance - used fresh garlic instead of powdered with the potatoes -Had to cook it quite a bit longer than suggested in my oven for the potatoes to get soft. As always, thanks for creative recipes I can feel good about.
Lolita Cipriano says:
I don't own a skillet. Can you use a glass casserole dish? Thanks!
Sue says:
Does this really only serve one?
Evelyn says:
The picture does not look like noodles.
Nancy says:
Love my spiralizer! Always love to get new recipes. Keep up the good work. (I may just make a carrot hot dog to check out the flavor). Could you please include the nutritional values on your recipes as I need to track my sodium. Thank you.
Meaghan says:
Hi Nancy! We're so excited for you to give it a go. We no longer include nutritional information but you can download a tracker app and add in the ingredients if you're curious!

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