INGREDIENTS:
1 pound brown rice penne pasta
16 ounce ricotta cheese
2 eggs
7 ounces mozzarella cheese
2 tablespoons Romano cheese
¼ teaspoon cracked peppercorn
Sprinkle parsley
Sprinkle basil
1 can tomato sauce
2 tablespoons red wine

DIRECTIONS:
Cook 1 pound penne rice noodles in boiling water according to package directions and drain.
Beat 2 eggs. Add cheeses, sauce, and spices. Mix well. Fold in pasta. Spritz Baking pan with cooking spray. Add pasta mix. Top with extra sauce, mozzarella, and Romano cheese.

Bake 325° for 45 minutes.

Adapted from Donna d’s recipe.

INGREDIENTS:
16 ounces cream cheese, softened
15 ounces ricotta cheese
2 cups natural cane sugar
4 eggs
3 tablespoons tapioca flour
3 tablespoons corn starch
2 tablespoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1 stick butter, melted
16 ounces sour cream

DIRECTIONS:
Beat cheeses and sugar together. Add eggs. Add flour, cornstarch, vanilla, and lemon juice. Mix well. Melt butter and let cool. Blend in butter and sour cream. Spritz a 10” spring form pan with cooking spray.

Bake 325 for 70 minutes.

Turn oven off and keep cheesecake in oven for 2 hours.

Refrigerate when cool. Top with your favorite topping.

Adapted from Mrs. m’s recipe.

Raspberry Topping
 

INGREDIENTS:
1 pound gf macaroni
12 ounce extra sharp cheese, cubed
1 cup or more of milk
1 tablespoon Romano cheese
¼ teaspoon cracked peppercorn
2 tablespoons butter

DIRECTIONS:
Cook 1 pound gf macaroni in boiling water according to package directions. Drain. Spritz baking pan with cooking spray. Place macaroni and cubed cheese into 12” x13” pan. Pour milk into pan until it just appears to surface. Dot with butter. Sprinkle with pepper and Romano cheese. Cover with tin foil.

Bake 350° for 30 minutes or until milk has absorbed.