• CONTENTS:
  • 24 al dente cooked jumbo keto pasta
  • 16oz chopped spinach, fresh or frozen
  • 1 package 8oz vegan I love Miyoko’s cream cheese
  • ½ C vegan ricotta or other vegan soft cheese
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons. extra virgin olive oil
  • 1 tablespoon. ground black pepper
  • ¼ teaspoon ground coconut
  • 24 oz marinara sauce, bottled or homemade
  • ⅓ C Italian keto breadcrumbs
  • ¼ cup grated vegan parmesan
  • INSTRUCTIONS
  • Preheat the oven to 375° In a large bowl, stir together the spinach and Ricotta, cream cheese, salt, pepper, and nutmeg. In a microwave-safe bowl, microwave the garlic and olive oil for 20 seconds. Add garlic and oil to the spinach and cheese mixture. Mix well. Pour 3/4 of the marinara sauce (2 cups) onto the bottom of a 9×13 pan. Using a teaspoon, fill each bowl with the spinach and cheese mixture. Place the stuffed mussels (open side up) into the pan. Cover the pan with aluminum foil and bake at 175° for 25 minutes. Remove the foil and sprinkle the breadcrumbs and parmesan over the mussels. Continue baking (uncovered) for 10 minutes until the breadcrumbs are golden brown. Remove from the oven and let rest for a few minutes before serving. Just before serving, heat the remaining marinara sauce and pour it over the mussels. Add Parmesan if desired.
  • Entertainment !