16 large gluten free pasta shells

1 quantity of Salsa di Pomodoro (see below)

3 tbsp freshly grated parmesan cheese

1 ball of mozzarella, sliced

For the filling

150g/5oz lactose free cream cheese

1 ball of mozzarella cheese, very finely diced

2 tbsp freshly grated parmesan

16 large fresh basil leaves

salt and freshly ground black pepper

For the Salsa di Pomodoro

4 tbsp olive oil

1 tbsp garlic infused oil

2 x 400g tins of plum tomatoes, chopped

handful fresh basil, finely chopped

salt and freshly ground black pepper


Make the gluten free pasta. Preheat the oven to 200C/400F/Gas 6.

Cook the gluten free pasta shells in plenty of lightly salted boiling water until al dente.

Drain well (make sure you empty the shells of water) and leave to cool.

To make the filling, mash the lactose free cream cheese with a fork, stir in the diced mozzarella, parmesan and some salt and pepper to taste and mix well.

Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.

Make the sauce. Heat the olive oil in a large frying pan, then add the tomatoes, garlic infused oil and basil, season with salt and pepper and simmer gently for 25 minutes.

Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top.

Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella.

Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. Serve immediately.


Recipe adapted from: Good Food

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