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

• Pack Tray Of 30 Medium Free Range Eggs
• 400G Mlekovita Sour Cream 18%
• NaN Unsweetened Almond Beverage
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 375G Shirataki Noodles, 375G
• 395G D'Aucy Chopped Spinach
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

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 sour cream, 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!