Macaroni Pancakes with Mushrooms, Spinach & Tomatoes

Cook macaroni according to package directions. Drain; set aside.

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 1/4 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.

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 1/4 teaspoon Italian seasoning. Cook and stir until most of the liquid from the spinach is evaporated. Set aside.

Preheat oven to 375 degrees 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.

Place one of the pancakes in a greased 9-inch pie plate. Spread mushroom-spinach mixture to within 1/2 inch of the edge of the pancake. Sprinkle with 1/4 cup of the shredded cheese. Top with a second pancake; spread tomato mixture over pancake to within 1/2 inch of the edge of the pancake. Sprinkle with 1/4 cup of the shredded cheese. Top with the final pancake; sprinkle with the remaining 1/2 cup shredded cheese.

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.