Low FODMAP gluten-free manicotti shells stuffed with low FODMAP ricotta, mozzarella, Parmesan and chopped baby kale for added color and nutrition.
Low FODMAP Serving Size Info: Serves 4 to 6 if using low FODMAP ricotta
For the Pasta & Filling: Bring a large pot of salted water to a boil and cook the manicotti shells for 4 minutes, no longer. Drain.
Assembly & Topping: Spread a generous amount of tomato sauce on the bottom of the dish to cover.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.