Cheese Stuffed Mussels

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