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:


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


  • 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.
  • Serve.



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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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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.