Deconstructed Manicotti Skillet with Zucchini Noodles
The colorful zucchini and tomatoes make delicious dish look almost too pretty to eat. But the recipe lets you enjoy all the rich flavors you'd get with manicotti, with way less calories.
- 1/2 tablespoon olive oil
- 1 large garlic clove, minced
- pinch of red pepper flakes
- 1/2 cup diced red onions
- 1 14 ounce can diced tomatoes, no salt added
- salt, to taste
- pepper, to taste
- 5 basil leaves, chopped
- 3 cups baby spinach
- 2 zucchinis spiral cut (Blade A for Inspiralizer)
- 2 tablespoons shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 7 1/2 ounces ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1 small egg
- Heat olive oil in a large cast-iron or nonstick skillet over medium heat. 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.
- Mix together all of the ingredients for the "filling" and season with salt and pepper.
- Place a large skillet over medium heat coated with cooking spray. Once heated, add in baby spinach and toss until wilted. Fold spinach into the filling.
- Remove half of the sauce from the skillet 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.
- Make two pockets in the zucchini noodles on either side of the skillet and fill each with a dollop of the "filling." Top with mozzarella. Season the top of the skillet with pepper.
- Cover the skillet with tin foil and bake for 20-25 minutes at 375 degrees or until the noodles soften and the cheese is completely melted.
- Recipe provided by Inspiralized.
Per serving: 462 kcal cal., 25 g fat (13 g sat. fat), 709 mg sodium, 6 g fiber, 10 g sugar, 36 g pro.. Percent Daily Values are based on a 2,000 calorie diet