Bolognese Farro Bake
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You can use farro anywhere you would rice or pasta, like in this twist on baked spaghetti that uses farro instead of pasta.
I’ve been obsessing about farro on this site lately. It’s such a tasty but healthy grain. It cooks up quickly and you can use it anywhere you’d use pasta or rice. Like in today’s recipe where I make my favorite baked spaghetti but instead of spaghetti I used farro.
There’s lot of ground beef in there, tomato sauce and cheese. It’s really hearty and satisfying while also being wholesome and healthy.
If you’re looking for more things to make with farro, I’ve got a bunch on this site and have more coming soon. Head over here to see them all, present, past and future.
Farro Bolognese Bake
- 3 cups cooked farro (learn how to cook it using three different methods - stove, oven and slow cooker - over here)
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 pint button mushrooms, sliced
- 1 and 3/5 lbs. lean ground beef or chicken
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- 1 (28 oz.) can tomato sauce
- 2 cups shredded mozzarella cheese
- Preheat oven to 400ºF. If the farro isn't freshly made and hot, heat it a bit in the microwave or pour boiling water over it and then drain it, just to heat it through.
- Warm the olive oil over medium-high heat in a large saute pan. Add the onion and mushrooms and cook until softened, 3-4 minutes. Add the garlic, ground meat, salt and pepper. Cook, stirring occasionally until cooked through, 4-5 minutes.
- Spread the farro into a 9x13" baking dish. Top with the beef mixture. Add the tomato sauce and spread it out. Sprinkle with the cheese.
- Bake until cheese is melted and starting to brown, about 10 minutes.