I used Bionature, rice and lentils, gluten free elbow, pasta.
For sauce, I subbed 1 regular can coconut milk+ broth for a total of 1 quart/4 C liquid, 2-3 tbsp organic cornstarch, added some organic cream cheese and then whisked in about half the shredded cheese. Saved the other half of grated cheese to spread into the center of the dish and for the top with the gluten free bread crumbs.
Topped with fresh chopped bacon & chives.