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Two-Cheese Baked Farro with Kale and Tomatoes

Two-Cheese Baked Farro with Kale and Tomatoes

By Courtney HillNovember 9, 2022

  • Makes
    6 to 8 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    20 minutes active, plus cooling
  • Rating

Though it’s typically simmered with liquid on the stovetop, farro also does well in the oven—a mostly hands-off approach that’s easy on the cook. First, we toast the grains to enhance their nutty taste, then bake them until tender in a tomato sauce seasoned with red pepper flakes and dried herbs. Kale lends earthy flavor to the mix. For lots of cheesy goodness, this one-pot dish is topped with mozzarella and Parmesan.

Ingredients
  • 1 ½

    cups pearled farro

  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    bunch lacinato kale OR curly kale, stemmed and chopped into rough 1-inch pieces (8 cups) OR 8 ounces Brussels sprouts, trimmed and sliced (4 cups)

  • 4

    medium garlic cloves, thinly sliced

  • Kosher salt and ground black pepper

  • 1

    28-ounce can crushed tomatoes

  • 1

    teaspoon dried oregano OR dried thyme OR 2 bay leaves

  • ¼-1/2

    teaspoon red pepper flakes

  • 8

    ounces mozzarella OR Swiss OR provolone cheese, shredded (2 cups)

  • 2

    ounces Parmesan OR Asiago cheese, finely grated (1 cup)

Step 1

Heat the oven to 425°F with a rack in the lower-middle position. In a large Dutch oven over medium-high, combine the farro and 2 tablespoons oil. Cook, stirring often, until toasted, 3 to 5 minutes. Add the kale, garlic and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the kale is bright green and slightly wilted, about 2 minutes. Stir in the tomatoes, oregano, pepper flakes and 3 cups water, then bring to a boil. Cover and transfer to the oven.

Step 2

Bake for 30 minutes, then remove from the oven and uncover. The mixture will have thickened slightly but still will be soupy. Stir, then sprinkle evenly with the mozzarella and Parmesan. Drizzle with the remaining 2 tablespoons oil. Return to the oven, uncovered, and bake until browned and bubbling and the farro is very tender, about 20 minutes; the mixture will be slightly stewy but will thicken as it cools. Cool for about 10 minutes before serving.