450g minced pork

1 egg

50g gluten free breadcrumb

1 tsp thyme or rosemary leaves, chopped

1 tsp chopped chives

1 tbsp olive oil

500g carton passata

2 tbsp tomato paste

300g gluten free pasta shapes

250g ball mozzarella, cubed

2 tbsp freshly grated Parmesan


Put the minced pork, egg, chives, gluten free breadcrumbs, seasoning and thyme or rosemary in a bowl and mix to combine. Shape into 20 small balls.

Heat oil in a wide pan and cook the sausageballs for 10 mins until nicely browned.

Add passata and tomato paste, cover and simmer gently for 20 mins.

Meanwhile, cook gluten free pasta following pack instructions.

Drain the gluten free pasta, toss with the sauce and spoon into a heatproof dish.

Heat oven to 200C/180C fan/ gas 6. Push mozzarella cubes into the top of the pasta.

Sprinkle with Parmesan and bake for 15-20 mins until bubbling and crusty.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Sausageball pasta bake
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*We recommend the help  of a registered dietician