Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.

Meanwhile, cook the gluten free spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan.

Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

Recipe from Good Food magazine


1 tbsp olive oil

1 tbsp garlic infused oil

2 x 400g cans chopped tomatoes

good pinch chilli powder

400g gluten free spaghetti, broken into short lengths

handful basil leaves, plus a few extra

250g pack mozzarella, sliced

50g grated parmesan (or vegetarian alternative)

Low FODMAP Recipe

Tomato & mozzarella spaghetti bake

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