Macaroni Pancakes with Mushrooms, Spinach and Tomatoes
Date: Apr. 12th, 2019 - 1:00 PM
Ingredients
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)
Chopped fresh oregano (optional)
Preparation
- 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 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.
- 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.
- 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.
- 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.
- 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.
