Low FODMAP Ricotta and Spinach Stuffed Pasta Shells
Ingredients
- 250 g gluten-free pasta shells
- 300 g spinach
- 100 g ricotta cheese
- 100 g lactose-free cheddar cheese
- 50 g parmesan
- 300 ml marinara sauce (fodmap friendly)* see FODMAP Tips
- 4 tablespoon garlic-infused olive oil
- 2 teaspoon Italian herb mix
- salt & pepper according to taste
Instructions
- Preheat the oven to 180C degrees.
- Soften the pasta shells in boiling water for 5 min.
- To prepare the filling. Chop the spinach and mix it with the ricotta cheese, grated cheddar cheese, parmesan (save a little bit of the cheese for the top), 2 tablespoons of the garlic-infused olive oil and salt and pepper according to taste.
- Fill the pasta shells and place them in a baking dish.
- Mix the marinara sauce with 2 Tablespoons of the garlic-infused olive oil, and pour it on the sides of the pasta shells. Top it with the leftover cheese
- Bake for about 30min on a 180C degrees.
- Best to have it warm.