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Stuffed Italian Pasta (Dairy, Gluten, Egg, Soy, Nut Free)
- Total Time: 1 hour 5 minutes
- Yield: 6–8 adult servings 1x
Ingredients
Scale
- 2 pounds chuck roast
- 1.5 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 39 oz top 9 allergen-free marinara sauce (about 1.5 jars)
- 2 cups Oatly cream cheese (or other top 9 allergen-free cream cheese)
- 2 cups allergen-free mozzarella-style shreds
- 1/2 cup Violife Parmesan-style block, freshly shredded, mixed in filling
- 1/2 cup Violife Parmesan-style block, freshly shredded, for topping
- 24 dry grand gluten-free pasta shells (we use tinkyada brand)
- Chopped fresh basil leaves, optional, for garnish
Instructions
- Preheat oven to 375°F. Cook pasta shells according to package directions, drain, and set aside.
- Heat olive oil in a skillet over medium-high heat. Brown the chuck roast on all sides, remove, and chop or shred once cooled.
- In the same skillet, sauté onion and garlic until soft. Add shredded beef and marinara sauce; simmer 5–10 min.
- In a bowl, mix Oatly cream cheese, 1 cup mozzarella-style shreds, and 1/2 cup freshly shredded Violife Parmesan-style cheese.
- Spoon some cheese mixture into each pasta shell, then place shells in a 9×13” baking dish.
- Pour meat sauce over stuffed shells. Sprinkle remaining 1 cup mozzarella and 1/2 cup freshly shredded Violife Parmesan-style cheese on top.
- Cover with foil and bake 25 min. Remove foil and bake another 10 min until cheese melts and edges bubble.
- Garnish with fresh basil if desired and serve.
- Prep Time: 30
- Cook Time: 35