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These Low FODMAP Ricotta and Spinach Pasta Shells are light yet filling, super flavorful, healthy and easy to digest. Plus super simple to make!

Low FODMAP Ricotta and Spinach Stuffed Pasta Shells

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entree


  • 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 Tbsp garlic-infused olive oil
  • 2 tsp Italian herb mix
  • salt & pepper according to taste


  • 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.