Baked Pasta
This baked pasta is a cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. It’s the sort of thing you can prep a day or two ahead of time, and bake when convenient.
This is a hearty, rustic, warm-you-from-the-inside baked pasta casserole. It’s what to make when the weather report icons are snowflakes or thunderclouds. Mustard notes cut into the starchy goodness of potatoes and pasta. Dueling cheeses bridge all the components, and shredded cabbage and leeks deliver winter green. It’s the sort of thing you can prep a day or two ahead of time, then bake when convenient. The sort of food that pairs well with a stormy night.
Why I Love This Recipe
Let's break it down a bit. The thing that makes this recipe special is arguably the play between the starchiness of the pasta and potatoes and the more intense bite of the mustard. You can, of course, adjust the amount of mustard to your liking. The amount note down below is straight up the middle. It’s neither meek or assertive once the casserole is baked. But keep in mind, the type of mustard you will also be a factor. What I'm trying to say is: feel free to adjust to your tastes.
You can see the chop of the cabbage in the photo up above. But note, you can cut it more finely if you like the cabbage to blend in more. Alternately, you might go with wider ribbons if you like the cabbage component more pronounced. You can see the pasta component below - before boiling and after.
Baked Pasta: Serving Ideas
This begs to be served alongside a big green salad. Something like this kale salad. Or, this Anna Jones salad is always a hit. If you’re up some something a bit unexpected and absolutely awesome, this cilantro salad is your move.
If a salad feels too ambitious, roast some broccoli while the casserole is baking, and do a roasted version of this Broccoli Apple Salad. This roasted broccoli is also always quick to disappear. And one last idea, if you have any kale chips on hand, I love to shower the baked pasta with them before serving.
Inspiration and Variations
Like most casseroles or lasagnas, this is a bit of a project. But, in the end, there is a good amount of food to enjoy, and the leftovers are great. There are also endless ways to tweak it.
- Kid-friendly: If you have kids, I imagine a version with macaroni elbows could work.
- Buckwheat Pizzoccheri: The inspiration for today’s recipe came from a buckwheat casserole I would make from The Martha Stewart Living Christmas Cookbook (red cover edition). She used a buckwheat pizzoccheri and savoy cabbage. The inspiration was likely the popular northern Italian pizzoccheri dish featuring traditional buckwheat pasta of the region, cabbage, cheese and a generous amount of butter. Her version is baked and has served as a great jumping off point over the years. You'll see in the recipe that I call for farro tagliatelle, but you'll have success with 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.
- Shredded Brussels Sprouts: I like to make the Brussels Sprouts "Slaw" with Mustard Butter from The Essential New York Times Cookbook (red cover). I can imagine using sprouts 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.
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Baked Pasta
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. Fettuccine, penne, broken lasagne, etc. They're all fair game. And you can certainly experiment beyond farro. Whole wheat pastas, buckwheat, spelt, all work nicely here. Lastly, and I don't over-emphasize this point down below, but be sure to salt and 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 cloves, 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
- 2 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: Stracchino, Crescenza, fontina, or tallegio)
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Bring a large pot of water to a boil for cooking the pasta.
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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 few generous pinches of salt. Set aside.
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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.
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Cook the pasta in generously salted water until al dente. Drain and set aside.
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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.
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At this point you can cover and refrigerate the casserole for up to a couple days, or bake. To bake, cover with foil and place in the middle of a 400°F degree oven for 45 - 60 minutes. Remove the foil about halfway though. It's done when the top is nicely golden, and it is hot throughout. Serve hot.
Serves 6 - 8.
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Comments
Made this for dinner last night – it was amazing. My 7 year old requested that the leftovers be packed for his lunch!
Thanks for the amazing recipe!
I made this last week for my family and everyone loved it. I baked it for 30 minutes covered with a greased piece of aluminum foil and then backed it uncovered for another 20 minutes. The top browned nicely but didn’t become too chewy. Thanks for another great recipe!
This is new to me, but it sure looks delicious. Thanks for the idea. I’ll sure be making this for dinner tomorrow.
This dish reminds me of a dish called Pizzoccheri, it’s a speciality form Valtellina, a valley in the province of Como here in Italy. The ingredients are similar although there are some differences. The main one is that the pasta we use is the pizzoccheri which are made with “grano saraceno” that in spite of the name is not a cereal. The pizzoccheri are boiled together with the potatoes and the cabbage. The butter is melted with sage and garlic and at the end the pizzoccheri are put in a baking dish tigether with the melted butter, sage and garlic and cubes of “Bitto” a soft cheese of the same area. Out in the oven for a few minutes and served hot with pepper.
Made this tonight and it was truly incredible. Beyond delicious!
Yummy! Just made this after receiving our east coast farm share. I had a big head of cabbage and lots of potatoes to work with. It came together fairly quickly, despite the many steps. I was afraid it would be dry, but it wasn’t, and I am not sure if this was because there was a bit of broth leftover that tossed in. Anyway it’s a keeper. Thanks Heidi.
Thanks, nIce recipe – very filling but rather dry.Thought it needed something a bit more moist in the mixture.
What a great winter recipe, and vegetarian as well. Thanks so much for sharing!
Just reading about this dish I am instantly comforted. I think if anyone was having a bad day and then they had a slice of this they would feel better.
It was FANTASTIC! Thanks so much. Unique, filling and tasty… AND my 2 year old ate it as well.
Oooh, this looks so hearty and satisfying and perfect for the rest of the long winter we’re in for 🙂 Happy New Year!
That looks so good… I wish I had some in front of me right now! Definitely trying this one soon.
Wishing you a Happy Hearty and Healthy New Year!
Hmm, never heard of Farro pasta – must seek it out – looks really good. I have a load of sprouts left over Xmas so maybe I’ll adapt this a bit to use up those tonight!
Thanks for this recipe, sounds delicious!
I am in love with this. It sounds absolutely perfect for next week, when all the merriment has subsided, and the quiet of January settles in.
I’ve never had farro but I think I would really like it.
Sounds almost like a cabbage lasagna! I haven’t seen farro pasta at our store here, will have to look in the specialty section.
I could kill for something like that right now!!! I am so hungry and a little sick!
I am currently completely obsessed with farro but have never seen it in pasta form. What a find!! This looks outstanding!
I made this last night. Absolutely fantastic! All I can say is WOW.
Thank you for this divine winter recipe – it’s beautiful in the cast iron skillet too!
Sounds like such a warm, comforting dish. Perfect for a cold winter’s night, that’s for sure. Wonder if they sell farro pasta anywhere around here.
Perfect comfort food combination for the stormy weather we’re having this holiday season. And a good excuse to try Farro pasta.
I love casseroles that can be prepared a day or two ahead. That way when the guests have arrived, all you have to do throw it in the oven. Quick n easy! I’ve never tried farro before, but sounds like I may need to.
Never had farro before… and you make it look so delicious! Gotta give this a try.
Sage, mustard and cabbage? Definitely an interesting new twist on pasta for dinner. Thank you!
Wow this looks great! Mmm…especially in the winter!
Mmm this looks lovely!
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.
Where can I buy farro pasta in the SF Bay area? I live on the Peninsula. Really want to make this dish. Thanks.
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 !
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.
I made this today for lunch and it is amazing. I did use brussels sprouts instead of cabbage and it turned out beautifully.
Oh what a delicious and unique flavor combination!
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 🙂
Sounds delicious, Heidi. Thank you for sharing; have a wonderful end of the year! Such a fabulous comfort food recipe to warm up during this snow storm we’re in right now!
Happy Holidays.
This sounds wonderful and sounds very much like the classic northern Italian dish pizoccheri which is made with buckwheat noodles. http://en.wikipedia.org/wiki/Pizzoccheri
fabulous all around and perfect for winter.
I haven’t seen farro pasta before, but what a brilliant idea! I love that this is total comfort food, but also full of healthful whole foods.
I have been on the hunt for farro. Where did you get this pasta??
Heidi, this sounds wonderful! Will I miss out on the essence of this dish if I sub semolina pasta for the farro pasta? I’d love to try this recipe, but doubt my local grocer stocks it.
This looks so warm and comforting. It’s a bonus that it can be prepared ahead of time. Love that.
i actually already have all the ingredients to make this in my house – sounds like a wonderful impromptu dinner for tonight!
Thank you, Heidi, for all your wonderful recipes and ideas and inspiration throughout the year. Happy New Year and blessings to you!
I FINALLY found farro in small town Kentucky. I imagine farro pasta will be another five years.
My husband of Polish ancestry would love this mix of noodles, potatoes and cabbage.
I see in your photo you used Napa cabbage, but this would be just as good with standard cabbage. Of course, in Mexico, we can’t get Napa, faro tagliatelle or any of your suggested cheeses, but a recipe like this is so adaptable to what is at hand. Thank you for the inspiration to be creative with these
ingredients.
Kathleen
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?
Thank you for this recipe. Traditionally, I use quite a lot of cabbage in my cuisine and recently I also read a lot about farro. I have been wondering how to use it and farro pasta seems like a creative addition to the always popular pasta menu.
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
I’ve been dying to try farro and this looks like the perfect way!
I really like that this can be prepped ahead. Helps during the chaos of the holiday season. Mustardy cabbage sounds awesome!
I haven’t tried farro pasta yet, but this looks yummy.
Once again you’ve helped me decide what to prepare for dinner tomorrow. I love the idea that it will feed us through the week. How do you usually have the same veggies on hand as I do? What a help you are to me in using seasonal produce in fresh and fun ways. Thanks Heidi!
Mmm, this sounds wonderful. So homey and comforting, and yet full of whole grain goodness and veggies! This is exactly the kind of casserole I’d love to make. Thanks for another beautiful recipe, Heidi!
Potatoes, pasta and cheese…comfort food! Serving it from a skillet adds the perfect heart-warming touch.
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