Low FODMAP Roasted Pumpkin Baked Pasta

Name: Low FODMAP Roasted Pumpkin Baked Pasta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1- pound (455 g) peeled and seeded kabocha squash, cut into bite-sized cubes; 1 red bell pepper, (cored, seeded and diced); 3 tablespoons Low FODMAP Garlic-Infused Oil, (made with olive oil, or purchased equivalent, divided); Kosher salt; Freshly ground black pepper; ½ cup (32 g) chopped scallions, (green parts only); 12- ounces (340 g) low FODMAP gluten-free penne, ( caserecce or fusilli); 4 cups (100 g) stemmed and chopped Lacinato kale; 1, 24- ounce (680 g) jar Rao’s Sensitive Marinara, (or equivalent low FODMAP marinara sauce); 12- ounces (340 g) lactose-free cottage cheese; 12- ounces (340 g) fresh mozzarella, (preferably large balls); 12 fresh sage leaves, (divided)

Instructions

Prep:15minCook:1h

Low FODMAP Roasted Pumpkin Baked Pasta with Sage is hearty, yet a bit elegant. Low FODMAP gluten-free pasta combined with roasted kabocha squash (also called pumpkin), red peppers and kale with Low FODMAP Garlic-Infused Oil along with marinara, fresh mozzarella and sage. Comfort food, easy to make, and will please FODMAPers and non, alike. Reheats well, too.

Updated at: Fri, 06 Dec 2024 09:48:06 GMT