1 tsp chopped chives

3 black olives, pitted, chopped

1 rasher bacon, cooked until crisp, chopped

50g/2oz gluten free spaghetti

100ml/3½fl oz boiling water

1 tbsp tomato puree

200g/7oz canned chopped tomatoes

pinch paprika

Grated mozzarella , to serve


Preheat the oven to 220C/450F/Gas 7. Place the chives, tomatoes, bacon and olives into a lidded ovenproof dish.

Snap the gluten free spaghetti until the strands are short enough to fit inside the ovenproof dish.

Add the gluten free spaghetti strands to the dish and pour over the boiling water, tomato puree and chopped tomatoes. Stir well and sprinkle over the paprika.

Cover the ovenproof dish with the lid and transfer to the oven for 25 minutes, or until the spaghetti is cooked through.

Sprinkle with a little grated mozzarella, pop back into the oven for a further five minutes until the cheese has melted.  Serve immediately.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Baked spaghetti
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