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Mushroom Farro Bolognese

This casserole is made with a medley of vegetables, walnuts, and a creamy ricotta topping.
mushroom and farro bolognese casserole recipe
  • Makes 6 to 8 servings
  • Prep Time 10 minutes
  • Cook Time 60 minutes


  • 1 cup farro
  • ½ yellow onion, roughly chopped
  • 1 large carrot, roughly chopped
  • 2 stalks celery, roughly chopped
  • 2 cups stemmed and roughly chopped mushrooms (such as cremini or shiitake)
  • 1 cup walnuts
  • 2 tbs. extra-virgin olive oil
  • 1 tsp. sea salt
  • ⅓ cup tomato paste
  • 2 tbs. balsamic vinegar
  • 1 14.5-oz. can crushed tomatoes
  • 1 cup chopped spinach
  • 1 cup ricotta cheese

Panko Topping

  • ½ cup panko
  • 1 garlic clove, chopped
  • 1 tsp. fresh thyme leaves
  • 1 tsp. extra-virgin olive oil
  • Pinch sea salt


Preheat oven to 375 degrees F.
Bring 3 cups of salted water to a boil. Add the farro, reduce heat to low, and cover. Parcook for 15 minutes, then drain.
While the farro is cooking, combine the panko, garlic, thyme, 1 teaspoon olive oil, and pinch of salt in the bowl of a food processor, then blend to combine. Transfer the panko mixture to a separate bowl.
Wipe out the processor bowl and add the onion, carrot, and celery. Process until finely minced. Transfer to a separate bowl, then wipe out the processor bowl and use the processor to mince the mushrooms; wipe the bowl again, then mince the walnuts.
Place a large Dutch oven over medium heat. Add 2 tablespoons olive oil and heat until shimmering, then add the minced vegetables, minced walnuts, and 1 teaspoon sea salt. Sauté for 10 to 12 minutes, until the mixture smells nutty and the vegetables are softened.
Add the tomato paste and stir to coat the walnut and vegetable mixture. Add the balsamic vinegar, crushed tomatoes, and parcooked farro, and stir to combine.
Increase the heat to bring the mixture to a boil. Once it’s boiling, turn off the heat. Add the chopped spinach and half the ricotta, and stir to combine. Add the remaining ricotta in dollops on top, then sprinkle with the panko mixture.
Bake, uncovered, for 25 minutes. Let cool for 10 minutes, then serve.

Photography by: Terry Brennan

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This Post Has One Comment

  1. I made this dish recently and I have to say, it was delicious. I often find I need to tweak recipes, but not this one. My only comment would be that the prep time is longer than 15 minutes…lots of chopping.

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Alyssa Shultis

Alyssa Shultis is a Minneapolis-based writer and editor.


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