Recipes | Dinner

Low FODMAP Four Cheese Baked Penne

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Seriously?! Who Isn’t Going to Want to Devour This Baked Penne Dish?!

Let’s learn how to make this spectacular baked penne!

Don’t you love a meal that hits all the right bells and whistles? Comfort food, meets easy, meets elegant. And the kids will eat it! And you can serve it at a dinner party or bring to a potluck.

I don’t know about you but I think I’m in love. If you need me I’ll be curled up with a slice of this Four Cheese Baked Penne with Greens and Tomatoes and my glass of wine in front of the fire reading.

Come join me! You are all welcomed because this is recipe complies with all of Monash University’s recommendations.

Low FODMAP Recipe for Four Cheese Baked Penne

Use A Springform Pan To Make Your Baked Penne SHINE!

This baked pasta dish can be made in a casserole, but how impressive is it to be able to unmold it and present it as seen in the image above? All you need is a 9-inch (23 cm) springform pan.

This Four Cheese Baked Penne with Greens and Tomatoes is comprised of gluten-free penne (we like Jovial), a silky smooth white sauce, Parmigiano Reggiano, feta, Havarti and cottage cheese with spinach and tomatoes.

This easy to make recipe is beyond impressive. Present at a dinner party and await the oohs and aahs. Take note that several of the ingredients are divided and used at various points in the recipe; make sure to read recipe through before starting to acquaint yourself with the procedure.

Low FODMAP Baked Penne with Four Cheeses

AND if you love baked pasta dishes, you HAVE to check out our Super Deluxe Baked Ziti, Chicken & Spinach Lasagna Bake and our Baked Stuffed Shells!

Low FODMAP Recipe for Four Cheese Baked Penne
5 from 3 votes

Four Cheese Baked Penne with Greens & Tomatoes

Baked pasta is a go-to comfort food and this version, with penne and four cheeses, has the added attraction of being fancy enough for guests. Made in a springform pan, it is unmolded and makes a statement on the buffet or dinner table.

Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Dédé Wilson

Ingredients:

  • 1/4 cup 58 g plus 1 tablespoon (1/2 stick plus 1 tablespoon) unsalted butter, softened, divided
  • 2 cups (200 g) grated Parmigiano Reggiano cheese, divided
  • 1/4 cup (36 g) low FODMAP gluten-free all-purpose flour
  • 4 cups (960 ml) lactose free whole milk, 2%, 1% or fat free at room temperature
  • 3 ounces (85 g; about 1 cup) lightly packed coarsely shredded Havarti
  • 1 large egg, at room temperature
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound (455 g) gluten free penne (cooked pasta weight is 910 g)
  • 1 cup (20 g) fresh baby arugula or baby spinach leaves
  • 1/2 cup (16 g) finely chopped fresh flat leaf parsley, divided
  • 1 cup (210 g) lactose-free cottage cheese
  • 5 3/4 ounces (160 g; about 2/3 cup) crumbled feta
  • 3/4 dry pint (213 g) red or orange cherry or grape tomatoes, halved

Preparation:

  1. Use the 1 tablespoon of butter to thoroughly coat the bottom and insides of a 9-inch (23 cm) springform pan. Dust pan with 1/2 cup (50 g) of Parmigiano cheese all over.
  2. Melt the remaining 1/4 cup (58 g) of butter in a medium sized pot over medium heat. Whisk in flour to make a roux and cook for about 2 minutes to remove raw taste, then slowly whisk in milk. Bring to a simmer, whisking often, and cook for about 10 minutes or until white sauce has thickened and shows whisk marks. Still over heat add grated Havarti and 1 cup (100 g) Parmigiano and whisk until melted and smooth. Whisk in egg and season with salt and pepper. Remove from heat and keep warm.
  3. Position rack in center of oven. Preheat oven to 375°F/190°
  4. Bring a large pot with 5 quarts (4.7 L) of salted water to a boil and cook pasta until al dente; drain and transfer to a large mixing bowl. Add warm cheese sauce, baby spinach or arugula and 1/4 cup (8 g) parsley to pasta and stir to combine. Stir in cottage cheese, feta and tomatoes. Pack mixture into prepared pan. Sprinkle reserved 1/2 cup (50 g) Parmigiano evenly on top.
  5. Bake pasta for about 30 to 35 minutes or until top is golden brown and a bit crispy. Let rest at least 20 minutes before unmolding. Sprinkle with reserved 1/4 cup (8 g) parsley, cut into wedges and serve. Pasta may be served warm or at room temperature. Refrigerate leftovers well wrapped in plastic wrap and reheat in microwave, if desired.

If You Can Tolerate

  • Fructans: If you have passed the fructan wheat Challenge, feel free to use traditional penne pasta and regular all-purpose flour.
  • Lactose: If you can tolerate lactose you may use regular whole milk and cottage cheese.
Course: Dinner, Main Course
Cuisine: American & Italian

Nutrition

Calories: 574kcal | Carbohydrates: 56g | Protein: 29g | Fat: 27g | Sodium: 449mg | Fiber: 3g | Sugar: 9g | Calcium: 4mg | Iron: 0.2mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.


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