Macaroni Pancakes with Mushrooms, Spinach & Tomatoes

Macaroni Pancakes with Mushrooms, Spinach & Tomatoes

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From: Diabetic Living Magazine

This layered macaroni main dish is reminiscent of lasagna. Cooked macaroni is mixed with egg and shredded carrots and cooked like pancakes in a skillet. The pancakes are then stacked with alternating layers of a mushroom-spinach mixture, cheese, and seasoned tomatoes and baked to perfection.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 ounces dried whole-wheat elbow macaroni
  • 2 cloves garlic, thinly sliced
  • 5 teaspoons olive oil, divided
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ teaspoon dried Italian seasoning, crushed, divided
  • 10 ounces fresh cremini mushrooms, sliced
  • 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
  • 6 eggs
  • 1½ cups finely shredded carrots (2 to 3 medium), divided
  • 1 cup shredded reduced-fat mozzarella cheese (4 ounces), divided
  • Chopped fresh oregano (optional)

Preparation

  • Prep

  • Ready In

  1. Cook macaroni according to package directions. Drain; set aside.
  2. Cook garlic in a large skillet in 1 teaspoon of the oil for 30 seconds. Add tomatoes, a pinch each of the salt and the pepper, and ¼ teaspoon of the Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 8 minutes until most of the liquid is evaporated. Transfer to a bowl; set aside.
  3. Cook mushrooms in the same skillet in another 1 teaspoon of the oil about 5 minutes or until liquid is evaporated. Stir in thawed spinach, another pinch each of the salt and pepper, and the remaining ¼ teaspoon Italian seasoning. Cook and stir until most of the liquid from the spinach is evaporated. Set aside.
  4. Preheat oven to 375°F. Whisk 2 of the eggs in a medium bowl until combined. Stir in one-third of the shredded carrot and one-third of the cooked macaroni. Season with another pinch each of the salt and pepper. Heat another 1 teaspoon of the oil in a nonstick skillet over medium-low heat. Add carrot-macaroni mixture; cook until set and lightly browned on one side. Remove from heat. Place a plate over the skillet; holding plate and skillet firmly, invert pancake onto the plate. Slide pancake back into the skillet. Cook until lightly browned. Slide pancake onto a greased cookie sheet and keep warm. Repeat two more times to make three pancakes total.
  5. Place one of the pancakes in a greased 9-inch pie plate. Spread mushroom-spinach mixture to within ½ inch of the edge of the pancake. Sprinkle with ¼ cup of the shredded cheese. Top with a second pancake; spread tomato mixture over pancake to within ½ inch of the edge of the pancake. Sprinkle with ¼ cup of the shredded cheese. Top with the final pancake; sprinkle with the remaining ½ cup shredded cheese.
  6. Bake 5 to 8 minutes or until hot in center and cheese is melted. Let stand 10 minutes before serving. If desired, garnish with chopped oregano. To serve, cut into six wedges.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 259 calories; 12 g fat(3 g sat); 5 g fiber; 22 g carbohydrates; 17 g protein; 117 mcg folate; 193 mg cholesterol; 5 g sugars; 11,019 IU vitamin A; 9 mg vitamin C; 259 mg calcium; 3 mg iron; 536 mg sodium; 572 mg potassium
  • Nutrition Bonus: Vitamin A (220% daily value), Folate (29% dv), Calcium (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 medium-fat protein, 1 fat, 1 starch, 1 vegetable

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