Low FODMAP Tomato, Basil, Olive, and Bocconcini Pasta Bake

May 13, 2022

I found some bocconcini on sale for $1.14 so I decided to make a pasta bake for my partner who has a bunch of food intolerance's!

This recipe was so delicious I had to take the casserole dish away from him to stop him from eating it all...I then had to take it away from myself because I kept continuing to nibble away at it! :P

It features my very own Low FODMAP Tomato Pasta Sauce recipe, and this is the real secret to the pasta bakes deliciousness.

You can follow this recipe exactly or change up some ingredients, once you've got the method figured out there's a lot of flexibility for variety!

Some more veggies you can add include, spinach (which I was meant to add to this but I forgot :( ), or capsicum. If you want to add more protein, add some chickpeas or lentils, or roast chicken! You can substitute the bocconcini for feta as well, that would be delicious too!

Please be aware of your quantities!

I use the Monash FODMAP app to determine the safe quantities to consume.

Dietary Requirements:

This recipe is designed to be Low FODMAP, if you know you are sensitive to fructose, make sure you check your quantities.
This recipe is also gluten free.
And those following a pescatarian, and vegetarian diet can enjoy this healthy and extremely simple recipe.

Low FODMAP Tomato, Basil, Olive, and Bocconcini Pasta Bake

Prep Time: 3 mins

Cooking Time: 30 mins

Serves: 3

A quick and easy Low FODMAP dish that everyone can enjoy!

Ingredients

500g of gluten free pasta
a serving of Low FODMAP Tomato Pasta Sauce (approximately 800g I think?)
220 grams of bocconcini, sliced
250 grams of cherry tomatoes, cut in half
1/2 cup of pitted olives, sliced
2 sprigs of spring onion, green tips only, finely chopped
1 tsp of fried oregano (or fresh if you can!)
a bunch of parsley, chopped
a bunch of basil leaves
salt and pepper
low FODMAP garlic infused olive oil

Method

Step 1:
Preheat oven to 180ºC. Meanwhile, in a large saucepan, cook pasta until about 2-3 minutes before the packet instructions say they should be done. Reserve 1/4 of a cup of pasta water and then drain the pasta.

Step 2:
While the pasta is cooking, prepare a large casserole dish by lightly greasing with low FODMAP garlic infused olive oil

Step 3:
Return the large saucepan to heat and add the pasta sauce, pasta water, pasta, olives, cherry tomatoes, spring onion, parsley, oregano, and a very generous pinch of salt and pepper. Stir for a few minutes until heated through.

Step 4:
Carefully pour the pasta combination into the casserole dish. Place bocconcini and basil leaves evenly spaced on the top.

Step 5:
Place the casserole in the oven and cook for approximately 10-15 minutes or until the cheese is slightly golden. Remove from the oven very carefully, and enjoy! 🙂