Print Recipe
Baked Farro Pasta
This recipe screams fall time! Enjoy this warm creation with some sauteed greens. Also, feel free to substitute any type of pasta according to your personal preference.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dinner, Lunch
Sensitivity Soy Free
Prep Time 5 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
  • 1 pound potatoes (i.e. yukon, gold or fingerling)
  • 1 1/2 tablespoons butter unsalted, plus more to grease baking dish
  • 2 medium leeks trimmed and thinly sliced
  • 3 cloves garlic minced
  • 1/2 medium head of cabbage (about 1 lb.), cored and shredded
  • 1/2 cup vegetable broth or water
  • 1 1/2 tablespoons mustard whole grain
  • 1 1/2 cups Parmesan cheese freshly grated
  • 16 sage fresh
  • 12 ounces farro tagliatelle dried, broken into 3-inch segments
  • 4 ounces cheese soft-rind, creamy, cut into tiny cubes (i.e. Brie or camembert, goat's milk cheeses also good option)
Course Dinner, Lunch
Sensitivity Soy Free
Prep Time 5 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
  • 1 pound potatoes (i.e. yukon, gold or fingerling)
  • 1 1/2 tablespoons butter unsalted, plus more to grease baking dish
  • 2 medium leeks trimmed and thinly sliced
  • 3 cloves garlic minced
  • 1/2 medium head of cabbage (about 1 lb.), cored and shredded
  • 1/2 cup vegetable broth or water
  • 1 1/2 tablespoons mustard whole grain
  • 1 1/2 cups Parmesan cheese freshly grated
  • 16 sage fresh
  • 12 ounces farro tagliatelle dried, broken into 3-inch segments
  • 4 ounces cheese soft-rind, creamy, cut into tiny cubes (i.e. Brie or camembert, goat's milk cheeses also good option)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a large pot of water to a boil for cooking the pasta. In the meantime, in a separate pan, cover the potatoes with water and a few big pinches of salt. Simmer until just tender, somewhere between 30-45 minutes, depending on the size of the potatoes. Drain well, then slice into 1/4-inch rounds, toss gently with a bit of salt. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add the leeks and cook until soft, a few minutes. Stir in the garlic. Stir in the cabbage, and then the broth. Season with salt and cook, covered, for a few minutes, or until the cabbage is tender.
  3. Remove from heat and stir in the mustard, then 1/2 cup of the parmesan cheese, and half of the slivered sage leaves. Taste, adjust the seasoning if needed, and set aside. It should taste good on its own, with an assertive mustard flavor at this point.
  4. Cook the pasta in generously salted water until al dente. Drain and set aside.
  5. Generously butter a 9 x 13-inch baking dish, or equivalent. Arrange 1/2 of the noodles evenly in the bottom of the dish. Layer half the cabbage mixture, half of the potatoes, 1/2 cup of Parmesan cheese, and half of the cubed cheese on top of the noodles. Arrange the remaining noodles over the cheese and cover with the remaining cabbage, potatoes, and cubed cheese. Finish with the remaining Parmesan and slivered sage.
  6. At this point you can cover and refrigerate the casserole for up to a couple days, or bake in a 400 degree F oven for 45-60 minutes, or until the top is nicely golden, and it is hot throughout. Serve hot.

Pin It on Pinterest