Ingredients
Scale
- ½ small onion, diced
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 fresh tomato, diced
- 2 TB tomato paste
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp Montreal steak seasoning
- 1 TB coconut aminos
- 10–12 oz gluten-free dry shell pasta
- 8 oz vegan cream cheese, cubed and at room temperature
- ½ cup vegan sour cream
- 3 TB vegan soy-free unsalted butter
- ½ cup shredded vegan cheddar cheese
- ½ cup shredded vegan mozzarella cheese
- Fresh parsley, optional for garnish
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook pasta until al dente, drain, and set aside.
- Brown onion, bell pepper in a deep skillet. Then add ground beef. Finally, Stir in garlic and cook 1 minute.
- Add tomatoes, paste, and seasonings (salt, pepper, Italian seasoning, coconut aminos). Simmer 5 minutes.
- Mix cream cheese, sour cream, and butter in a bowl until mostly smooth.
- Combine pasta, meat mixture, and cream cheese mixture in the skillet. Mix gently.
- Transfer to baking dish and spread evenly.
- Top with vegan cheddar and mozzarella.
- Bake uncovered for 20–25 minutes until bubbly.
- Cool slightly, garnish with parsley (optional), and serve.
- Prep Time: 10
- Cook Time: 40