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© Meredith Corporation. All rights reserved. Used with permission.
Cook macaroni according to package directions. Drain; set aside.
In a large skillet cook garlic in 1 teaspoon oil for 30 seconds. Add tomatoes, a pinch each salt and pepper and 1/4 teaspoon Italian seasoning. Bring to boil; reduce heat. Simmer, uncovered, 5 to 8 minutes until most of the liquid is evaporated. Transfer to a bowl; set aside.
In the same skillet add 1 teaspoon oil, cook mushrooms for about 5 minutes or until liquid is evaporated. Stir in thawed spinach, another pinch each of 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°F. In a medium bowl whisk 2 eggs 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. In a nonstick skillet heat 1 teaspoon oil over medium-low heat. Add macaroni mixture; cook until mixture is 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 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 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 snipped oregano. To serve, cut into six wedges.