Ingredients

The following ingredients have 8 Servings
  • 1- pound (455 g) peeled and seeded kabocha squash, cut into bite-sized cubes
  • 1 red bell pepper, (cored, seeded and diced)
  • 3 tablespoons Low FODMAP Garlic-Infused Oil, (made with olive oil, or purchased equivalent, divided)
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup (32 g) chopped scallions, (green parts only)
  • 12- ounces (340 g) low FODMAP gluten-free penne, ( caserecce or fusilli)
  • 4 cups (100 g) stemmed and chopped Lacinato kale
  • 1, 24- ounce (680 g) jar Rao’s Sensitive Marinara, (or equivalent low FODMAP marinara sauce)
  • 12- ounces (340 g) lactose-free cottage cheese
  • 12- ounces (340 g) fresh mozzarella, (preferably large balls)
  • 12 fresh sage leaves, (divided)

Instruction

  • Position rack in center of oven. Preheat the oven to 400°F (200°C). Coat the inside of a 13-inch by 9-inch (33 cm by 23 cm) oblong pan with nonstick spray; set aside.
  • Toss squash cubes and red bell pepper with 1 tablespoon of the oil, spread out in prepared pan, season with salt and pepper, and roast for 15 minutes. Remove pan from oven, add the chopped scallions and another 1 tablespoon of oil, tossing everything together, and roast 15 minutes more until all the squash is tender.
  • Meanwhile bring a large pot of salted water to a boil and cook the pasta for 6 minutes, then add the chopped kale and continue to boil until pasta is quite al dente. Drain. Add back to the cooking pot (so you don’t have to dirty any other dishes). Add the roasted vegetables, marinara, cottage cheese, and about half of the mozzarella, torn by hand and also 4 of the sage leaves, torn. Fold everything together very well; season with salt and pepper, as desired. Scrape the pasta into your oblong pan in an even layer. Top with remaining mozzarella cheese. Take last 1 tablespoon of oil and moisten the remaining whole sage leaves and place them here and there.
  • Bake until top is golden and the cheese melts, about 20 to 30 minutes. Serve immediately with a green salad and light vinaigrette. You can also refrigerate the pasta, unbaked, well covered, for 24 hours before baking. It can also be frozen for 1 month. Defrost in refrigerator overnight, then bake as directed. It might dry out a bit and need more sauce.