Are you on the hunt for a comforting, delicious dish that won’t upset your stomach? Look no further! Our FODMAP Friendly Spinach Ricotta Pasta Bake is the ultimate solution for those seeking a gluten-free, low-lactose vegetarian meal that’s packed with flavor. This Italian-inspired delight combines creamy ricotta, fresh spinach, and gluten-free pasta, all baked to perfection in a rich tomato base. With just 50 minutes from prep to plate, this recipe is not only easy to make but also a crowd-pleaser that will have everyone coming back for seconds. Get ready to elevate your weeknight dinners with this wholesome and satisfying dish!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 250g gluten-free pasta
- 300g fresh spinach
- 250g ricotta cheese
- 100g grated parmesan cheese
- 1 egg
- Salt and pepper, to taste
- 1 can diced tomatoes
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 180°C (350°F).
- Bring a large pot of salted water to a boil. Once boiling, add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, wash the fresh spinach thoroughly. In a large skillet over medium heat, add the spinach and sauté until wilted, about 3-5 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the ricotta cheese, grated parmesan cheese, and egg. Mix until well combined. Season with salt and pepper to taste.
- Once the spinach has cooled, chop it roughly and add it to the ricotta mixture. Stir until the spinach is evenly distributed throughout the cheese mixture.
- In a large baking dish, spread the can of diced tomatoes evenly on the bottom. Sprinkle the dried oregano over the tomatoes.
- Add the cooked gluten-free pasta to the ricotta and spinach mixture. Stir gently to combine, ensuring the pasta is well coated with the cheese mixture.
- Transfer the pasta mixture into the baking dish, spreading it evenly over the layer of diced tomatoes.
- Top the pasta bake with any remaining grated parmesan cheese, if desired.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Once cooked, remove the pasta bake from the oven and let it sit for about 5 minutes before serving. This will help it set a little.
- Serve warm and enjoy your FODMAP Friendly Spinach Ricotta Pasta Bake!
Tips
- Perfect Pasta: To ensure your gluten-free pasta maintains its texture, cook it just until al dente. This will prevent it from becoming mushy during baking.
- Fresh Spinach: For the best flavor and nutritional value, opt for fresh spinach. If you can’t find fresh, frozen spinach can be used—just make sure to thaw and drain it well before adding to the mixture.
- Cheese Choices: Feel free to experiment with different types of cheese! If you’re looking for a stronger flavor, consider adding some feta or goat cheese to the ricotta mixture.
- Layering Flavors: Don’t skip the layer of diced tomatoes at the bottom of the baking dish. It not only adds moisture but also enhances the overall flavor of the dish.
- Baking Tips: Covering the dish with aluminum foil during the first part of baking helps to steam the pasta and keep it moist. Remove the foil towards the end for that perfect golden top!
- Let it Rest: Allow the pasta bake to sit for about 5 minutes after removing it from the oven. This resting time helps it set, making it easier to serve.
- Serving Suggestions: Pair this dish with a simple green salad or some garlic bread for a complete meal that’s sure to impress!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 18g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 65mg
