Baked Farro Pasta Recipe
A cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. The sort of thing you can prep a day or two ahead of time, and then bake when convenient.
I thought we'd close out the year with a hearty, rustic, warm-you-from-the-inside baked casserole. It's a cold weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. The sort of thing you can prep a day or two ahead of time, then bake when convenient. I suspect you might be able to tell from the photo - its the sort of food that pairs magnificently with a pint and a stormy night.
Let's break it down a bit. One of the things that works for me here is the play between the starchiness of the pasta/potatoes and the bite of the mustard. You can, of course, adjust the amount of mustard to your liking if you make this more than once. The amount I use here is straight up the middle - it comes across as neither meek or assertive once the casserole is baked. But keep in mind, the type of mustard you will also be a factor. I guess what I'm trying to say - feel free to adjust to your tastes.
Like most casseroles or lasagnas, you'll have a bit of a project on your hands, but in the end there's lots of food to enjoy. It took the two of us the better part of a week to finish it off. If you have kids, I imagine a version with a blend of whole wheat/regular macaroni elbows could be a more kid-friendly version. The original idea for the recipe actually came from a buckwheat casserole I came across while flipping through in The Martha Stewart Living Christmas Cookbook. She used a buckwheat pizzoccheri and savoy cabbage. The premise is brilliant and there are a thousand ways you can mix it up. Another alternative I've been thinking of...for those of you with The Essential New York Times Cookbook....I made the Brussels Sprouts "Slaw" with Mustard Butter the other night. I can imagine using that in place of the cabbage here if you're more of a sprout fan, or if that is what you happen to have on hand.
I'm spending the next few days looking after my nephew. Hopefully we'll have some adventures to share with you - today involved hot chocolate, buffalo spotting, and the beach. Enjoy the last of the holiday season - I'm certainly looking forward to a fresh year of recipes and stories with all of you. I've got a fantastically good noodle soup to share with you when we kick off the new year. xo -h
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Baked Farro Pasta Recipe
You can use pretty much any green cabbage here - savoy, napa, or even shredded brussels sprouts if you have some to use up. On the pasta front I call for farro tagliatelle, but you can substitute a wide range of pasta shapes and types. For example, fettuccine, penne, broken lasagne, etc. And you can experiment beyond farro - whole wheat pastas, buckwheat, spelt, they'll all work nicely here. Lastly, I don't hammer this point to death down below, but do your best to salt/season each of the casserole components as you go. Each should taste great on its own.
1 pound small waxy potatoes, for example Yukon gold, fingerling, Yellow Finn
fine grain sea salt
1 1/2 tablespoons unsalted butter, plus more for the baking dish
2 medium leeks, trimmed, thinly sliced, well washed
3 garlic gloves, minced1/2 medium head of cabbage (about 1 lb / 16 oz / 450g), cored and shredded
1/2 cup / 120 ml vegetable broth or water
1 1/2 tablespoons whole grain mustard
1 1/2 cups freshly grated Parmesan cheese
16 fresh sage leaves12 ounces / 340 g dried farro tagliatelle, broken into 3-inch segments
4 ounces soft-rind, creamy cheese, cut into tiny cubes (for example, I used this Ardrahan farmhouse cheese, but Stracchino, fontina, or tallegio could all work too)
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.
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. 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.
Cook the pasta in generously salted water until al dente. Drain and set aside.
Generously butter a 9 x 13-inch (23cm x 33cm) 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.
At this point you can cover and refrigerate the casserole for up to a couple days, or bake in a 400F degree oven for 45 - 60 minutes - until the top is nicely golden, and it is hot throughout. Serve hot.
Serves 6 - 8.
Prep time: 60 minutes - Cook time: 60 minutes
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Comments
This looks fantastic. I love the double starch! And I'm a huge cabbage fan so this is kind of my ideal recipe! But... I have a huge bag of farro sitting in my panrty. I'm wondering how this would be texture-wise,. if I replaced the pasta with farro. I may have to give it a try and see what happens.
I think you had saved best for the last, I love this simple and healthy baked farro pasta recipe. Perfect for ending and starting the year right! Have a great happy new year!
Thanks Heidi. Even though we're at the height of summer here in the southern hemisphere, a cabbagey cheesy pasta bake sounds scrumptious. Bake Club loves sweet and savoury so I'll definitely post it when I get round to making it.
I have been living (in a hotel) and working in Shanghai for 2 months now. I return back to the U.S. next week. I miss cooking so much and this is going to be my first dish. Thank you for posting such amazing, creative and healthy recipes.
Happy New Year Heidi - I've been reading each post for over a year now and you've been a terrific inspiration to my cooking and my blog as well as a delight to read and a feast for the eyes. Thank you.
Where can I buy farro pasta in the SF Bay area? I live on the Peninsula. Really want to make this dish. Thanks HS: Hi Ivy, try the pasta section of Whole Foods, or any natural food store. If they don't have farro, they're likely to have spelt or whole wheat, or some alternative.
Wow, that looks good, sad it is so much work! going to make this for dinner this weekend! Brad
mmm lovely! I love a good baked savoury dish. and I have recently become obsessed with mustard, so win win! Happy New Year :) Looking forward to the noodle soup! Heidi xo
Oh good. I have two whole stalks of sprouts to use, thatI bought in a moment of irrational optimism. This will change it up a bit! Thanks!
You read my mind again! Just made farro for dinner (butternut, mushroom, parmesan walnut risotto - très Heidi :) but now have to try your version, looks delicious! Finished off with your maple syrup scones (with a yogurt honey cinnamon sauce fyi) - divine (and so easy to make!) Thanks for keeping me well fed in Paris and now at home in New Jersey for the Holidays regaling my family with your recipes. Can't wait for the new cookbook to come out - bon courage !
Sounds amazing; but any ideas for a cheese substitute? Dairy allergies....Thanks!
I made this today for lunch and it is amazing. I did use brussels sprouts instead of cabbage and it turned out beautifully.
Thank you, Heidi, for all your wonderful recipes and ideas and inspiration throughout the year. Happy New Year and blessings to you!
Whether or not it is farro...or regular pasta...this just looks so good...and I just saw the cinnamon bun recipe...I think I am making that for New Year's Morning...
Heidi, I am so please to see a farro recipe! My health food shop sells two farro pastas: spaghetti and penne rigate. I have already called to see if they can obtain the tagliatelle for me. Would the penne rigate work in this recipe?
Oh what a delicious and unique flavor combination!
Wow, what a great idea...especially the pint on a stormy night. Would have been great when we got a foot of snow in Boston Sunday night. Thanks Heidi
Mmm, I can imagine just what that tastes like and now I'm dying to make it. I've got some leftover brussels sprouts in my fridge, now, and I think I know just what to do with them. Happy New Year Sabrina
This is comfort food with capital "C" which also stands for "C"annot wait to make it, too. Thanks Heidi.
I've never eaten pasta and potatoes together, but I imagine it's just the thing for a mid-winter warmer. Happy new year Heidi :-)
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