Low FODMAP Four Cheese Baked Penne

Name: Low FODMAP Four Cheese Baked Penne
Total time: 60 min
Ingredients: 1/4 cup 58 g plus 1 tablespoon (1/2 stick plus 1 tablespoon) unsalted butter, (softened, divided); 2 cups (200 g) grated Parmigiano Reggiano cheese, (divided); 1/4 cup (36 g) low FODMAP gluten-free all-purpose flour; 4 cups (960 ml) lactose free whole milk, 2%, 1% or fat free at room temperature; 3 ounces (85 g; about 1 cup) lightly packed coarsely shredded Havarti; 1 large egg, (at room temperature); Kosher salt; Freshly ground black pepper; 1 pound (455 g) low FODMAP, gluten-free penne, such as rice based ((cooked pasta weight is 910 g)); 1 cup (20 g) fresh baby arugula or baby spinach leaves; 1/2 cup (16 g) finely chopped fresh flat leaf parsley, (divided); 1 cup (210 g) lactose-free cottage cheese; 5 3/4 ounces (160 g; about 2/3 cup) crumbled feta; 3/4 dry pint (213 g) red or orange cherry or grape tomatoes, (halved)

www.fodmapeveryday.com

Baked penne can be homespun or guest worthy as in this elegant version with four cheeses that is low FODMAP approved according to Monash science!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Springform pan
Oven
Stove
Pot
Whisk
Colander
Mixing bowl
Measuring cup
Measuring spoon
Grater
Chef's knife
Cutting board
Kitchen scale
Plastic wrap
Microwave

Ingredients

1/4 cup 58 g plus 1 tablespoon (1/2 stick plus 1 tablespoon) unsalted butter, (softened, divided)
2 cups (200 g) grated Parmigiano Reggiano cheese, (divided)
1/4 cup (36 g) low FODMAP gluten-free all-purpose flour
4 cups (960 ml) lactose free whole milk, 2%, 1% or fat free at room temperature
3 ounces (85 g; about 1 cup) lightly packed coarsely shredded Havarti
1 large egg, (at room temperature)
Kosher salt
Freshly ground black pepper
1 pound (455 g) low FODMAP, gluten-free penne, such as rice based ((cooked pasta weight is 910 g))
1 cup (20 g) fresh baby arugula or baby spinach leaves
1/2 cup (16 g) finely chopped fresh flat leaf parsley, (divided)
1 cup (210 g) lactose-free cottage cheese
5 3/4 ounces (160 g; about 2/3 cup) crumbled feta
3/4 dry pint (213 g) red or orange cherry or grape tomatoes, (halved)