Low FODMAP Pasta Bake

Caitlin Riley
Nov 3, 2022
3 min read

Updated: Apr 3, 2023

Cheesy, delicious, and healthy!

This pasta bake brings the best of easy vegetables in a cheesy and tomato-filled baked pasta. It is easy, quick and can be frozen. With mixes of zucchini, eggplant, broccoli, and spices, you gets bursts of great flavor throughout any bite! It may look like a mess in the picture, but I promise it's delicious!

I make this Pasta bake for meal prep, but it also is great for just a family dinner. It can be made fairly quickly and is not too difficult! It's a simple roast of some vegetables, browning some ground turkey, and mixing all up with the pasta of your choice.

The mix of flavors and cheese is so delicious. The soft eggplant with the tang with the zucchini blends so well with the rich flavor of the mozzarella and tomato sauce. Moist and creamy sauce coats tasty pasta and all the amazing ingredients to form your perfect baked pasta. Cannot recommend enough!

Info:

Prep Time: 10 Minutes
Cook Time: all together, 1 hour
Yield: 4 1/2 servings
Preheat oven to:
- 375° F for vegetable roasting
- 350° F for pasta baking

Materials:

Oven safe baking dish. I used a ceramic one.
Aluminum foil
Baking Tray

Ingredients

3/4 Jar of Fody Foods Tomato Basil Sauce (about 14.5 oz)*
1/2 Cup lactose free greek yogurt*
1/4 cup of chopped eggplant*
1/2 cup of chopped red bell pepper
1/4 cup of chopped zucchini
1/2 cup of broken up or chopped broccoli
1/4 cup chopped tomatoes
1/2 lb of ground turkey
1/2 box of GF pasta of your choice*
1/2 cup of shredded mozzarella cheese*
1 tablespoon of grated parmesan
Oregano Leaves
Ground Basil
Ground Black Pepper
Fody Foods garlic infused olive oil

Directions:

Chop Vegetables (eggplant, peppers, zucchini, broccoli, tomatoes) and set water on stove in pot for pasta (don't turn on stove yet).
Line baking tray with aluminum foil and spread out eggplant and zucchini on baking tray. Drizzle with olive oil and sprinkle on Oregano, basil, and pepper to your liking. Roast at 375° F for 7 minutes.
While those vegetables are roasting, turn on the stove for the water to boil. Also place ground turkey on a skillet on stove. Season with oregano, basil, and black pepper to your liking. Cook turkey till there is no pink, but do not over cook with too much brown or burning as it will be in the oven for a bit as well. Let cool for at least 5 minutes.
Also, while the vegetables are roasting, salt the water when it begins to boil. Then cook pasta in boiling water according to package directions and drain.
At ten minutes flip/move eggplant and zucchini around and add on broccoli with more olive oil and spices. Set timer for 5 minutes. Remove from oven and let cool for at least 5 minutes. Put oven down to 350° F, but keep it on.
After those 5 minutes, add in the bell pepper so that it gets a bit soft, but we're not completely roasting it. When adding the pepper, sprinkle a bit more olive oil and spices.
Place tomato sauce in bowl and add in greek yogurt. Mix to thoroughly combine the two.
Add pasta, cooled meat and roasted vegetables, and tomatoes to a bowl. Pour yogurt/sauce mixture over those and mix thoroughly.
Pour half of mixture into ceramic baking dish. Sprinkle half of the mozzarella cheese to coat the top of the mixture. Pour the second half in and top with remaining mozzarella and the grated parmesan.
Place in oven at 350°F for 20 minutes. After 20 minutes, cover the top with aluminum foil and place it back in the oven for another 18 minutes.
Let cool for 5 minutes and serve or store.
1. Storage: Let cool for another 15 minutes and transfer to tupperware containers in the refrigerator (lasts 4-5 days) or freeze for up to 1 month.

Notes

*Other tomato sauces may work, I just know and trust this brand to be low FODMAP. Plain tomato sauce is definitely an option-just add some spices (basil, oregano etc.).

*If you would rather use lactose free or vegan cottage cheese, that is also an option!

* If using any frozen eggplant or zucchini increase the first roasting period to about 10 minutes. If using frozen broccoli, add the broccoli in about 2 minutes earlier than directed so that it roasts a bit longer.

*I have also made this with tortellini and it's amazing too-would certainly recommend.

*The Low FODMAP serving of Mozzarella is 1/4 cup, so with only 2x that in this whole recipe you are set!