INGREDIENTS:
°24 al dente cooked jumbo pasta per container
°16oz chopped spinach, fresh or frozen*, good. * Be sure to thaw and drain well before use.
°1 pack 8 oz vegan I love Miyoko’s cream cheese
°½ C vegan ricotta or other vegan soft cheese
°3 garlic cloves, finely chopped
°2 tbsp. Extra virgin olive oil
° 1 tbsp. ground black pepper
°¼ teaspoon ground nutmeg
°24 oz marinara sauce, bottled or homemade
°⅓ C Italian breadcrumbs
°¼ cup grated vegan parmesan
