pat's Recipe

Farro-Pasta Gratins with Goat Cheese, Sage and Mushrooms

Category: PASTA

17.6 ounces farro strozzapretim gemelli, or
penne pasta
3 ounces multigrain bread
3 1/2 cups skim milk
1/4 cup all-purpose flour
1/2 tsp finely chopped fresh sage plus 12
small leaves for garnish
1 1/2 tsp coarse salt
1/4 tsp freshly ground pepper
5 1/2 ounces soft goat cheese
vegetable oil cooking spray
8 ounces portobello mushrooms, very thinly
sliced (about 4 1/2 cups)

Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente. Drain; set aside. Pulse bread in a food processor until coarse crumbs form ( you should have 1 cup plus 2 Tbsp); set aside.
Preheat oven to 375. Whisk milk, flour, chopped sage, salt, and pepper in a medium saucepan. Bring to a boil, whisking often. Add 3 ounces cheese, and cook, whisking constantly, until thick enough that whisk leaves a trail, about 2 minutes more. Remove from heat, and set aside.
Lightly coat six 10-ounce gratin dishes with cooking spray. Set on a rimmed baking sheet, and space at least 1 inch apart; set aside. Toss mushrooms, pasta, and cheese mixture in a large bowl. Divide among prepared dishes. Crumble the remaining cheese over each, dividing evenly, and sprinkle with bread crumbs.
Cover each dish with foil. Bake until mushrooms are tender, 25-30 minutes. Remove foil. Bake until the breadcrumbs are browned, about 7 minutes more. Transfer to wire racks; let cool 5 minutes. Garnish each gratin with 2 sage leaves.

makes 6 individual gratins.