Trainwreck is a nasty name for a very, very delicious concoction. My mother used to make this casserole when we were kids and I will include her recipe in a future post, but basically trainwreck is a combination of some kind of pasta (usually shells or fusilli), Velveeta or American cheese, tomato paste and ground beef — that salty trifecta of beefy/cheesy/tomato-y that makes things like Beefaroni so freaking good!
My version, above, was made with lactose-free cheese and clams instead of beef (just because clams were what I had in the house), and spaghetti sauce instead of tomato paste, but it was still extremely satisfying, rich and good, because clams and tomato are a killer combination and the cheese just brings it to another level.
Trainwreck with Clams – Lactose-Free
2 cups of tomato sauce
1 can chopped clams
5 ounces of two kinds of lactose-free cheese*
8 ounces of pasta like shells or fusilli
Boil pasta in salted water until just al dente (about one minute less than it says on the package). Preheat your oven to 400.
Melt most of the cheese in tomato sauce, add drained clams and pasta. Mix well. Put the whole thing into a small casserole or other oven-safe dish. Put the last ounce of cheese on top and bake for about 20 minutes or until crispy on top.
*As I have noted in previous posts (Lactose-Free Mac N Cheese), I like to use more than one type of vegan cheese for a better flavor. I used Cheddar Vegan Rella and American Veggie slices in this dish.