Vegan Spinach, Artichoke, and Ricotta Pasta Casserole

I once again found myself with a package of Toffuti Vegan Ricotta Cheese, and so found a recipe to veganize and tried it out with some other adjustments.

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First I cooked a package of pasta like usual. Meanwhile, while that was boiling, I slowly wilted 1 package of fresh spinach in a wok over low heat. A tiny bit of nutmeg was added to this.

Once the spinach and pasta were done, I mixed them together in a large bowl along with one jar of drained artichoke hearts. Then I mixed in the jar of ricotta along with 1 cup daiya mozzarella. Then I translocated it all to a casserole dish, topped it with more daiya mozzarella, and broiled it for 10 minutes.

This recipe was ok, not sure if I will make it again, but the leftovers were better than the meal the night of if it has anything going for it.

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