A hearty make-ahead meal for yourself or to deliver to a new family. Made with whole-grain farro, ricotta, and seasonal produce.
- 1 cup uncooked farro
- 1 1/2 cups whole milk ricotta
- 1 large egg
- 1/2 teaspoon oregano
- 1/4 teaspoon sea salt
- 1 cup sliced zucchini and yellow squash
- 1/2 diced red pepper
- 1/4 medium diced white onion
- 2 tablespoons minced fresh basil, plus extra for topping
- 2 cups homemade roasted tomato sauce
- 2 ounces shredded mozzarella cheese
- 2 ounces shredded fontina cheese
- Parmesan (vegetarian-friendly), for topping
- Place a medium pot over medium-low heat. Add the dry farro and toast for a couple minutes, shaking the pan occasionally. The farro should have a toasted, nutty smell. Cover with 3 cups of water, bring to a boil, reduce to a simmer, cover, and cook for 35 to 45 minutes, until tender (time will depend on whether you’re using pearled versus whole).
- When the farro is almost done cooking, heat the oven to 375˚F. Whip the ricotta with the egg, oregano, and salt. Place the cooked farro in a 8×8 pan along with the vegetables, basil, and ricotta. Stir until everything is well combined. Cover with the pasta sauce and bake for 30 minutes. Remove from oven, sprinkle with cheese, and return to the oven for 15 minutes; until cheese has melted and lightly browned.
- Serve with a sprinkle of freshly grated parmesan cheese and extra basil.
Tips & Tricks: Make ahead of time: assemble through the sauce, leaving the cheese off. Refrigerate up to 24 hours or freeze for a couple of months. To cook from a frozen state, bake for an extra 20 to 30 minutes before adding the cheese.