Italian Farro Casserole is made with farro in a light tomato sauce with baby broccoli and with melted burrata cheese. Using farro instead of pasta means more whole grain and very hearty. The farro is added to a smooth and light tomato sauce made creamier by the addition of burrata that melts into the sauce in the oven. The baby broccoli gives you a nice green vegetable that goes well with the sauce and the cannellini beans makes it even more filling.
This is a really easy dish to throw together and if you can manage to make it without distractions (like 3 little kids running circles around the house and occasionally being asked to be picked up) you can make the whole thing in about 30 minutes.
Notes:
- If you have a little extra time and some white wine on hand you can add about ½ a cup of white wine between steps 1 and 2 and allow to cook for about 5 minutes before adding the san Marzano tomato sauce.
- For an even thinner sauce, reserve 1 ½ cups cooking liquid from the farro and add to the dish before putting it in the oven.
Italian Farro Casserole
Italian Farro Casserole is made with farro in a light tomato sauce with baby broccoli and with melted burrata cheese.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 shallot, minced
- 1 bunch baby broccoli, chopped
- 4 cloves garlic, minced
- 1 28oz can San Marzano tomatoes
- 1 small bunch fresh basil, minced
- ½ tsp salt
- 1 8.8oz bag of 10-minute quick cook farro
- 1 cup farro cooking liquid
- 1 15oz can cannellini beans, rinsed
- ½ cup grated parmesan, plus extra for serving
- 8oz burrata
Instructions
- Heat a large sauté pan to medium heat. Add the olive oil and shallot and cook for 2-3 minutes. Add the baby broccoli and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 more minute.
- Add the can of San Marzano tomatoes to a blender and blend until smooth, just a few seconds. Add to the pan, then add the basil and salt. Stir occasionally and cook for another 5 minutes.
- Preheat the oven to 375° F.
- Separately (this can be done while preparing the sauce), bring a pot of water to a boil and add the quick-cook farro. Cook for 12 minutes or according to the package instructions. Drain, reserving 1 cup of the cooking liquid.
- Add the farro, 1 cup cooking liquid, and cannellini beans to the tomato sauce and stir to combine.
- Top with ½ cup grated parmesan cheese and the burrata broken up into pieces and placed in dollops on top of the farro dish. Bake for 10 minutes to heat through and melt the cheese. Serve with additional parmesan cheese.
Nutrition
Calories: 147kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 524mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 879IU | Vitamin C: 40mg | Calcium: 160mg | Iron: 1mg
Have you tried this recipe? Leave a comment below and share a photo on instagram and tag @elleandpear or #elleandpear. I'd absolutely love to hear from you and see what you're making!
Leave a Reply
You must be logged in to post a comment.