Philly Cheesesteak Stuffed Shells

I found this recipe and wanted to make it vegan. It was very tasty. We love pasta and I try not to eat it more than once a week but hey, sometimes you just gotta go for it. These were delicous.

• 1 package Beyond Meat Crumbles
• 2 tablespoons water
• 1 small sweet onion, diced
• 1 small green bell pepper, diced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces vegan cheddar shreds (I used Daiya) divided
• 24 jumbo pasta shells, cooked
• 1 tablespoon cornstarch
• 1 cup vegan milk (I used Original Ripple Brand)
• 1 cup Better Than Bouillon no Beef Base

Preheat oven to 350F. Sweat the onions and bell peppers in water until onions begin to become transparent.

Stir in Crumbles and cook until thawed and starting to brown.

Add ketchup, Worcestershire, salt, pepper and 1/2 of the cheese. Stir well. Remove from heat after cheese is melts.

Cooked noodles.

Spray 9x13 baking dish wish cooking spray. Spoon crumble mixture into shells, about 1 1/2 tablespoons per shell. Place shells in prepared dish.

Using the pan that held the crumbles, add the no beef broth, milk and cornstarch and whisk before turning the heat back on.  Add the remainder of the cheese. Stir until thick and cheese has mostly melted. Pour sauce over shells.

Bake for 10-15 minutes until nice and hot.

Serve with a side salad.