Keto Spinach And Cheese Linguine Bake Recipe

About this recipe

This keto-friendly casserole combines tender spinach, creamy cheese, and low-carb linguine for a satisfying dinner. Perfect for solution seekers looking for a quick and delicious meal.

Ingredients

• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 140 g D'Lecta Shredded Mozzarella Shredded Cheese
• 1 pc (50 g) On1Y Pepper Grinder
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 400 g Agapi Protein Greek Yogurt (Natural)
• 270 g Urban Platter Shirataki Noodles
• 250 g Spinach - Chopped
• 1 kg Akar Powder Salt

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Cook 1 cup of spinach in a skillet over medium heat until wilted, about 3-4 minutes. Drain any excess liquid.
3. 3. In a large mixing bowl, whisk together 1 egg, 1/2 cup greek yogurt, 1/4 cup unsweetened almond milk, 3 tablespoons shredded mozzarella cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper until well combined.
4. 4. Add the cooked spinach and 4 ounces of cooked shirataki noodles to the mixture. Stir until evenly coated.
5. 5. Transfer the mixture to a greased 10 x 6-inch baking dish or 10-inch pie plate. Spread evenly.
6. 6. Sprinkle 3 tablespoons of grated Parmesan cheese evenly over the top.
7. 7. Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and bubbly.
8. 8. Let the casserole cool for 5 minutes before serving. Enjoy your keto-friendly dinner!