Go Back

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.