This baked pasta is a cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage.
The thing that makes this recipe special is arguably the play between the starchiness of the pasta and potatoes and the more intense bite of the mustard.
It's the sort of food that pairs well with a stormy night, and you can prep a day or two ahead of time and bake when convenient.
If a salad feels too ambitious, roast some broccoli while the casserole is baking, or do a roasted version of Broccoli Apple Salad.
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