Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment if desired.
Stir together almond flour and baking powder.
To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to incorporate each fully. Stir in parmesan cheese and dry ingredients. Spread evenly into the prepared pan and bake for 17-20 minutes.
Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
Recipe Notes
-I like to use garden vegetable or herb and garlic cream cheese. They add a nice twist to the taste.
-The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.
-Room temperature squares can be warmed in the toaster.
-This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.
Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
Preheat oven to 350℉.
In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.
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