The great low-FODMAP experiment continues. Despite talking a big game about cooking, I’m actually a pretty big takeout junkie. Now–curse that garlic!–a lot of my favorite restaurant dishes and prepared foods are suddenly off-limits. So, to satisfy my grab-and-go impulse, I’ve been doubling down on freezer meals.
This has been an opportunity to break out of my (tasty, but repetitive) freezer-cooking rut: beans, soups, stews, chili. A couple weeks ago, I started asking around for recipe ideas, and a friend suggested baked pasta. With a new go-to tomato sauce recipe, it didn’t take long to put two and two together. From the fridge, I gathered a mishmash of cooked chicken, carrots, zucchini, bell pepper, dino kale, and provolone cheese. Together with a pound of brown rice pasta and a batch of homemade tomato sauce, these became one of the most delicious freezer meals I’ve ever made.
I love this just the way I made it: tender zucchini, sweet carrot, barely-wilted greens, tangy provolone cheese, and the occasional nugget of chicken. But baked pasta is perfect for cleaning out the fridge, so think of this recipe as a template. You can swap in another kind of cooked meat, or omit it altogether. Use whatever vegetables you like, or whatever’s in the fridge. In place of the provolone, try mozzarella, cheddar, smoked gouda, or a mix of cheeses–sliced or shredded, it’s up to you. Pretty much the only requirements here are pasta, tomato sauce, and a heap of grated Parmesan.