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Farmer’s Pasta: A Hug in a Baking Dish

There are some dishes that just feel like coming home, no matter where you are in the world. For me, Giada De Laurentiis’ Farmer’s Pasta is one of those culinary anchors. I remember the first time I saw it on television – the way the cheese melted, the crispy breadcrumbs, the promise of hearty rigatoni all enveloped in a rich, savory sauce. It wasn’t just a recipe; it was an invitation to a cozy Sunday supper, a gathering of loved ones around a table laden with comfort. It’s the kind of dish that makes even the most mundane weeknight feel special, a delicious reminder of simple pleasures and good food shared.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Yield: 1 13x9x2-inch baking dish
Dietary Type: Contains Dairy, Gluten, and Pork

Ingredients

This pasta bake is a celebration of robust flavors and satisfying textures, bringing together creamy cheese, savory pancetta, and perfectly cooked rigatoni.

Butter, for greasing the baking dish
2 tablespoons olive oil, plus more if needed
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan cheese
6 ounces provolone cheese, grated
1 lb rigatoni pasta
3 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper, to taste
2 cups coarse fresh breadcrumbs
Extra virgin olive oil, for drizzling

Equipment Needed

13 by 9 by 2-inch baking dish
Large heavy pot
Small bowl
Slotted spoon
Whisk
Large pot for boiling pasta
Colander
Heavy large skillet

Instructions

Crafting this Farmer’s Pasta is a rewarding process, building layers of flavor with each step. Follow these instructions carefully to achieve that irresistible, bubbly, golden-brown finish.

Begin by buttering a 13 by 9 by 2-inch baking dish. This ensures your pasta bake won’t stick and will release beautifully.
Preheat your oven to 375 degrees F (190 degrees C). Having the oven at the correct temperature is crucial for even baking and achieving that perfect golden crust.
Heat 1 tablespoon of olive oil in a heavy large pot over medium-high heat.
Add the chopped pancetta and saute until it becomes golden and crisp. This usually takes about 5 minutes. The rendered fat from the pancetta will form the flavor base for your sauce.
Using a slotted spoon, carefully transfer the crisp pancetta to a small bowl. Reserve it for later.
Pour off all but 1/4 cup of the pan drippings from the pot. If you don’t have 1/4 cup of drippings, add more olive oil to the pan until you reach that amount. This concentrated flavor is key.
Reduce the heat to medium.
Add 3 teaspoons of minced garlic to the pot and saute until fragrant, which should take about 30 seconds. Be careful not to burn the garlic, as this can make it bitter.
Add the all-purpose flour to the pot and whisk it into the drippings and garlic mixture. Cook and whisk for 2 minutes. This step cooks out the raw flour taste and creates a roux, which will thicken your sauce.
Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until all the milk is incorporated.
Bring the mixture to a boil over medium-high heat, whisking constantly.
Reduce the heat to medium and simmer the sauce, whisking often, until it thickens slightly. This should take about 5 minutes. The sauce should be thick enough to coat the back of a spoon.
Gradually whisk in all the grated cheeses: Fontina, mozzarella, Parmesan, and provolone. Continue whisking until all the cheeses are melted and the sauce is smooth and creamy. This creates the luxurious, cheesy base for your pasta.
Meanwhile, bring a large pot of salted water to a boil. Properly salting your pasta water is essential for flavoring the pasta itself from the inside out.
Add the rigatoni pasta to the boiling water and cook until almost al dente. Stir occasionally to prevent sticking. This should take about 7 minutes. It’s important that the pasta is almost al dente because it will continue cooking in the oven.
Drain the pasta thoroughly and add it directly into the pot with the cheese sauce.
Add the chopped fresh Italian parsley, chopped fresh basil leaves, and the reserved crisp pancetta to the pasta and sauce.
Toss everything together gently until the pasta, herbs, and pancetta are well coated with the creamy cheese sauce.
Season the pasta mixture to taste with salt and freshly ground black pepper. Remember that pancetta and Parmesan are already salty, so taste before adding too much salt.
Transfer the pasta mixture evenly into the prepared baking dish.
Heat the remaining 1 tablespoon of olive oil in a heavy large skillet over medium heat.
Add the remaining 1 teaspoon of minced garlic and saute until fragrant, about 30 seconds.
Remove the skillet from the heat.
Add the coarse fresh breadcrumbs to the skillet and toss to coat them with the garlicky oil.
Sprinkle this seasoned bread crumb mixture evenly over the top of the pasta mixture in the baking dish.
Drizzle the entire top of the dish with extra-virgin olive oil. This will help the breadcrumbs become golden brown and crispy.
Bake in the preheated oven until the sauce is bubbling around the edges and the breadcrumbs are a beautiful golden brown. This typically takes about 20 minutes.

Expert Tips & Tricks

To elevate your Farmer’s Pasta from delicious to extraordinary, consider these chef-inspired insights:

Cheese Quality Matters: Using good quality, freshly grated cheeses will make a significant difference in the meltability and flavor of your sauce. Pre-shredded cheeses often contain anti-caking agents that can make them less smooth.
Don’t Overcook the Pasta: Remember that the rigatoni will continue to cook in the oven. Cooking it slightly under al dente ensures that it won’t turn mushy in the final bake.
Crispy Pancetta Perfection: For extra crispy pancetta, consider rendering it slowly over medium-low heat to allow the fat to render out gradually. Then, crisp it up over slightly higher heat.
Breadcrumb Boost: For an even richer breadcrumb topping, you can add a tablespoon or two of grated Parmesan cheese to the breadcrumbs before tossing them with oil and garlic.
Herb Freshness: Always use fresh herbs for the best flavor. Chop them just before adding them to the pasta to preserve their vibrant aroma and taste.

Serving & Storage Suggestions

This Farmer’s Pasta is a hearty and complete meal on its own, but it pairs wonderfully with a crisp green salad dressed with a simple vinaigrette or some crusty bread for soaking up any extra sauce.

To Serve: Let the pasta rest for a few minutes after removing it from the oven. This allows the sauce to set slightly, making it easier to serve neatly. Garnish with a little extra fresh parsley if desired.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, you can either warm individual portions in the microwave until heated through, or reheat the entire dish in a preheated oven at 350 degrees F (175 degrees C) for about 15-20 minutes, or until bubbly and warmed through. You might want to add a splash of milk or cream if the pasta seems a bit dry after refrigerating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	773.1 kcal
Calories from Fat		312 g
Total Fat	34.7 g	53%
Saturated Fat	18 g	90%
Cholesterol	136.2 mg	45%
Sodium	941.5 mg	39%
Total Carbohydrate	75.9 g	25%
Dietary Fiber	3.4 g	13%
Sugars	14.8 g	59%
Protein	38.7 g	77%

Note: Nutritional information is an estimate and can vary based on specific ingredients and quantities used.

Variations & Substitutions

While this recipe is wonderfully classic, here are a few ideas for adapting it to your preferences or dietary needs:

Vegetarian Option: Omit the pancetta and increase the amount of olive oil slightly when sautéing the garlic for the sauce base. You could also add sautéed mushrooms or roasted vegetables like broccoli or bell peppers to the pasta mixture for added flavor and texture.
Gluten-Free: Use a gluten-free rigatoni pasta and a gluten-free all-purpose flour blend for the roux. Ensure your breadcrumbs are also gluten-free.
Spice It Up: Add a pinch of red pepper flakes to the pancetta while it’s rendering or to the garlic when sautéing for a subtle kick.
Different Cheeses: Feel free to experiment with other melty cheeses like Gruyère, smoked Gouda, or a sharp white cheddar.

FAQs

Q: Can I make this pasta bake ahead of time?
A: Yes, you can assemble the pasta bake up to the point of adding the breadcrumb topping and baking. Cover it tightly and refrigerate for up to 24 hours. Add the breadcrumbs and drizzle of olive oil just before baking, and you may need to add a few extra minutes to the baking time.

Q: What kind of pasta is best for this dish?
A: Rigatoni is ideal because its ridged surface and hollow center are perfect for holding onto the rich cheese sauce. However, other sturdy, tubular pasta shapes like penne, ziti, or even cavatappi would also work well.

Q: Why is my cheese sauce lumpy?
A: Lumps in the cheese sauce usually occur if the milk is added too quickly to the roux, or if the heat is too high, causing the cheese to seize up. Whisking gradually and gently over medium heat is key to a smooth sauce.

Q: How can I get my breadcrumbs extra crispy?
A: Ensure your breadcrumbs are coarse and fresh. Drizzling generously with olive oil and baking until golden brown will achieve that satisfying crispness. You can also toast the breadcrumbs separately in a skillet before topping the pasta if you want extra insurance.

Q: What if I don’t have pancetta?
A: Good quality bacon can be used as a substitute for pancetta, though the flavor profile will be slightly different. Make sure to drain off most of the bacon grease as well.

Final Thoughts

Giada’s Farmer’s Pasta is more than just a recipe; it’s an experience. It’s a testament to how simple ingredients, treated with care, can create something truly extraordinary. The rich, creamy sauce clinging to perfectly cooked rigatoni, punctuated by the savory crunch of pancetta and topped with golden, toasted breadcrumbs, is pure comfort food. It’s the kind of dish that encourages lingering at the table, filled with laughter and good conversation. I encourage you to gather your ingredients, embrace the process, and savor every delicious bite of this Italian-inspired masterpiece. It’s a dish that’s sure to become a beloved favorite in your own kitchen.

Farmer’s Pasta – Giada De Laurentiis Recipe