Low-FODMAP Baked Penne With Sheep and Goat Cheese 

Pasta Check: This Low-FODMAP Baked Penne is So Easy and SO Tasty! 

I never used to be a pasta person, until it became an inside joke on my Twitch channel.

For those of you unfamiliar with Twitch (don’t worry, I’ll make this short), there are points that viewers can redeem that compel the streamers to take an action. Sometimes that’s to take a drink of water, stretch, or check their posture (posture check). 

One time, I was doing a posture check when my closed captioning thought I said “pasta check.” The name stuck, and since then, I’ve been sharing various pastas with my viewing audience when they redeem a “pasta check” with me. 

The “pasta check” on the day that I wrote this was actually this baked penne, so I’m using this story to share it with you all. 

I decided to make a baked penne when I had a lot of random sheep and goat cheese and vegetables in the fridge. We belong to a sheep cheese CSA, and when we’re about a week out from getting more, I make sure the leftover pieces, if there are any left, are used in a recipe like this. 

This low-FODMAP baked penne recipe was adapted from Giadzy’s site. The main differences are that mine contains no cow dairy, uses gluten-free pasta, can be made with low-FODMAP ingredients easily, and is really more of a “measure with your heart” kind of thing. 

Ingredients 

• A few cups of vegetables of your choice – I did 2 crowns of broccoli, 1 red bell pepper about a half cup of cauliflower, 2 stalks of green onions (greens only), and a couple chives, all chopped. 
• About a cup or so of cheese? – I used a lot of the remnants of our sheep cheese CSA in this recipe. That included an herby, fresh cheese; a soft cheese with morel mushrooms; a hard cheese that resembles Parmesan; and for good measure, some grated baked (Juusto) ghost cheese. I probably had about a cup in total, plus some grated hard cheese for the topping. 
• 2 tbsp Earth balance 
• Fody garlic-infused olive oil or any oil of your choice 
• Fody lemon herb seasoning or any seasoning of your choice 
• Fody marinara – about 1 and a half jars or about 28 oz (Fody, sponsor me!) 
• 1 ½ cups frozen green peas (optional – if trying to go low-FODMAP, limit the amount of peas you use in this recipe) 
• 1 box (8 oz.) gluten-free penne – I used quinoa pasta, but you can use anything you’d like!

Directions 

• Preheat the oven to 450 degrees 
• Start by preparing the vegetables. Chop whatever you’ve got lying around the house and toss in a large bowl with olive oil and seasoning. If you’re going the low-FODMAP route, you can use a lot of Fody products in this recipe, like the garlic-infused olive oil and the lemon herb seasoning. 
• Put vegetables on a tray and bake for about 15 minutes 
• Once the vegetables are going, boil water for the pasta. Cook for about 6 minutes, drain and rinse. 
• Grate and gather cheese in the same bowl you used for vegetables. If you’re using softer cheeses, make sure to break them up a little with a fork. 
• When vegetables are out of the oven, add to the large bowl with the cheese. Add marinara, drained pasta, and peas into the bowl, mixing everything together until well combined. 
• Grease a baking dish (9×13) and spoon the mixture into the dish. Sprinkle extra grated cheese on top and the Earth balance cut into small pieces. 
• Bake for about 30 minutes or until cheese is melted on top. Enjoy!