For the Parmesan-Style Creamy Sauce:
- 1 pound Gluten Free Penne, Like Tinkyada Brown Rice Penne
- 1/2 pound Ground Beef
- 2 14.5 ounce cans Petite Diced Tomatoes, In juice, no-salt-added
- 1 1/2-2 teaspoons Salt, To taste, less if you are using salt-added tomatoes
- 1/2 cup Diced Onion
- 2 teaspoons Minced Garlic
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Parsley
- Ground Black Pepper, To taste
- 2 tablespoons Oil
- 1 1/2 teaspoons Minced Garlic
- 2 tablespoons Cornstarch
- 1 teaspoon Onion Powder
- 2 cups Unsweetened Dairy Free Milk, I used unsweetened original cashew milk
- 2 1/2 tablespoons Nutritional Yeast Flakes
- 1/2 teaspoon Salt, Or more to taste
- 1 tablespoon Vegan Margarine, Like Earth Balance or Melt
Preheat the oven to 350°F. Lightly grease a large casserole dish.
In a pot of boiling salted water cook the pasta al dente. Drain and set aside.
In a saucepan or skillet brown the ground beef and drain off the excess fat. Add the onion and garlic and sauté until softened. Add the canned tomatoes, spices, and salt to taste and heat thru.
Toss the pasta and the sauce together and pour into the prepared casserole dish. Bake for 20 minutes
While the pasta is baking, make the parmesan style cream sauce.
In a small saucepan sauté the garlic in the oil until softened and fragrant. Add the cornstarch (or rice flour) and onion powder and cook while stirring for 2-3 minutes.
Add the dairy free milk while whisking. Cook, stirring constantly, until thickened. Add the nutritional yeast flakes and salt to taste.
Remove from the heat and stir in the vegan butter.
Drizzle some or all of the sauce on the baked ziti and broil for 5-10 minutes, keep a close eye on it, until bubbly and the edges of the pasta are slightly browned.
Serve with any remaining sauce.