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.
Servings Prep Time
7servings 5minutes
Cook Time
50minutes
Servings Prep Time
7servings 5minutes
Cook Time
50minutes
Ingredients
  • 1pound potatoes(i.e. yukon, gold or fingerling)
  • 1 1/2tablespoons butterunsalted, plus more to grease baking dish
  • 2medium leekstrimmed and thinly sliced
  • 3cloves garlicminced
  • 1/2medium head of cabbage(about 1 lb.), cored and shredded
  • 1/2 cup vegetable brothor water
  • 1 1/2 tablespoons mustardwhole grain
  • 1 1/2cups Parmesan cheesefreshly grated
  • 16 sagefresh
  • 12ounces farro tagliatelledried, broken into 3-inch segments
  • 4ounces cheesesoft-rind, creamy, cut into tiny cubes (i.e. Brie or camembert, goat’s milk cheeses also good option)
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.