6 sausagemeat patties (about 400g), click here for recipe

680g jar passata

1 tbsp oregano, chopped (or 1 tsp dried)

500g pack gluten free penne pasta

400g pack spinach

2 x Mozzarella balls, sliced

freshly grated nutmeg

100g Parmesan, grated

1 egg, beaten, to glaze


Heat a large frying pan and brown the sausagemeat, using a wooden spoon to break up the meat.

Pour off any fat from the pan, stir in the passata, bring to the boil, then add the oregano and season. Simmer for 10 mins.

Cook the gluten free pasta for 2 mins less than the pack says, reserve some cooking water, then drain, cool under cold water and drain again.

Meanwhile, pour a kettle of boiling water over the spinach in a colander to wilt, then squeeze out all the water. Season.

In a large dish, add the meat sauce, then the spinach, some nutmeg and seasoning.

Next, add a third of the Parmesan, the gluten free pasta, the mozzarella slices, more nutmeg and finally the rest of the cheese.

Wrap and freeze. Defrost at room temperature for about 8 hrs. Heat oven to 200C/180C fan/gas 6. Bake for 40-45 mins, until the dish is piping hot and golden.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Sausage ragu & spinach pasta bake
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