Photo: Eaters Collective
Baked Farro Pasta Recipe
12 ingredients
60 min + 60 min
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
764
Calories
33g
Protein
30g
Fat
95g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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, minced
- 1/2 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 leaves
- 12 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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes