Low FODMAP Roasted Pumpkin Baked Pasta with Sage

Name: Low FODMAP Roasted Pumpkin Baked Pasta with Sage
Ingredients: 1 pound (455 g) peeled and seeded kabocha squash, cut into bite-sized cubes; 1 red bell pepper, (cored, seeded and diced); 3 tablespoons Low FODMAP Garlic-Infused Oil, (made with olive oil, or purchased equivalent, divided); Kosher salt; Freshly ground black pepper; ½ cup (32 g) chopped scallions, (green parts only); 12 ounces (340 g) low FODMAP gluten-free penne, ( caserecce or fusilli); 4 cups (100 g) stemmed and chopped Lacinato kale; 1, 24- ounce (680 g) jar Rao’s Sensitive Marinara, (or equivalent low FODMAP marinara sauce); 12 ounces (340 g) lactose-free cottage cheese; 12 ounces (340 g) fresh mozzarella, (preferably large balls); 12 fresh sage leaves, (divided)

www.fodmapeveryday.com

Low FODMAP Roasted Pumpkin Baked Pasta with fresh kale, sage & mozzarella is a hearty, comfort-food dish everyone in the family will love.

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.

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Chef's knife
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Tongs
Mixing bowl
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Spoon
Baking dish
Aluminum foil
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Ingredients

1 pound (455 g) peeled and seeded kabocha squash, cut into bite-sized cubes
1 red bell pepper, (cored, seeded and diced)
3 tablespoons Low FODMAP Garlic-Infused Oil, (made with olive oil, or purchased equivalent, divided)
Kosher salt
Freshly ground black pepper
½ cup (32 g) chopped scallions, (green parts only)
12 ounces (340 g) low FODMAP gluten-free penne, ( caserecce or fusilli)
4 cups (100 g) stemmed and chopped Lacinato kale
1, 24- ounce (680 g) jar Rao’s Sensitive Marinara, (or equivalent low FODMAP marinara sauce)
12 ounces (340 g) lactose-free cottage cheese
12 ounces (340 g) fresh mozzarella, (preferably large balls)
12 fresh sage leaves, (divided)