Low FODMAP Recipe for Penne and Sausage Pasta Bake

 Time to make: 40-50 minutes, of which 20m is baking time

 Difficulty: Easy

 Servings: 7 portions

A low FODMAP diet does not mean you have to give up on delicious pasta bakes! Simply swap your regular pasta out for a gluten-free brand and enjoy your meal just the same! It’s the sausages you’ll need to pay close attention to - most of the ones you buy in the supermarket do contain onion and garlic powder, so read below how to make your own sausage meat.


  • Olive oil - 1 tbsp
  • Carrot, diced - 1
  • Celery stalk, diced - 1
  • Garlic-infused oil - 1 tbsp
  • Chopped tomatoes - 400g tin
  • Low FODMAP vegetable stock - 1 cup
  • Gluten-free penne pasta - 400g

For Sausage Meat

  • Minced pork - 400g
  • Gluten-free breadcrumbs - 100g
  • Free-range egg - 1
  • Chives, chopped - 1 tbsp
  • Paprika - 1 tsp
  • Sage - 1 tsp

For Topping

  • Mozzarella - 100g
  • Parmesan - 100g


To begin with, preheat the oven to 200C°/180C° fan/gas 6. While that is happening, mix all the ingredients for the sausage meat together and season as per taste. Next, heat a large frying pan on a medium flame. Make small balls of the sausage meat mix and pop them into the pan to fry. Let it shallow fry until the sausage meat is coloured on all sides. Now, add the tomatoes and (most of) the stock, season with salt and pepper and reduce the heat to low. Allow the contents of the pan to simmer for about 10 minutes.

In the meantime, you can cook the gluten-free penne in a pan of boiling water (lightly salted). Follow the instructions on the packet as each different brand may vary in terms of requirements. You don’t need to do it the full lenth since it’ll cook some more while its’ baking.

Once the pasta has been cooked through, drain and add the penne to the pan of sausage and tomatoes. Mix the pasta so it is coated with the tomato mixture. Pour the mixture into a medium-sized baking dish (make sure it is oven-proof). Top the dish with mozzarella and parmesan and bake for 15-20 minutes. Keep an eye on the dish, when you see the cheese bubbling and the surface turning golden, you know it is ready! You may need to add the rest of the stock if it looks like it’s drying out.

Final Thoughts

This dish is pure, deliciously indulgent. It’s perfect if you’ve got company, or you just want a few meals for the week since it makes quite a lot of portions. You can also cook the pasta in the oven with the bake if you don’t mind it a little firmer. But use slightly more stock and bake for 30-35 minutes.