Farmer’s Pasta

Farmer’s Pasta is a hearty comfort food and is all about the cheeses – creamy mozzarella, gooey Gruyere, salty Parmesan, and sharp Provolone. It is an indulgence to share with family and friends.

I recommend using small or medium-shell pasta because the cheesy sauce will gather inside the shells for a delightful bite. Penne pasta works well, too, because the cheesy sauce will pool inside the penne tube.

I attend a church with a congregation of about 1,000 people and it is often that we experience a death in the family. Today a young couple buried their newborn girl and the church provided a meal for the family before the funeral. I took my Farmer’s Pasta because it is a comfort food and sometimes, that is all we need to get through the moment. 

At the death of David and Bethsheba’s baby, David says of his infant, “I cannot bring him back, but I will go to him.” There is no doubt that babies and very young children are in heaven with Jesus when they die. 2 Samuel 12

We are reminded in John 3:16, “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.” This promise includes newborns, children, teenagers, and adults. All of us have the promise of eternal life with God who believes in Him.

Prep Time: 15 min –  Cook Time: 35 min –  Total Time: 50 min  – Servings: 10-12

Farmer’s Pasta Ingredients

• Butter for the baking dish
• 3 tablespoons of olive oil
• 1 tablespoon butter
• 6 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups whole milk
• 3 cups heavy cream
• 8 ounces Gruyere cheese, grated
• 6 ounces mozzarella cheese, grated
• 1 cup Parmesan cheese, grated
• 2 pounds small shell pasta
• ½ cup basil pesto
• 6 ounces Provolone, cheese, grated
• Salt
• Freshly ground pepper
• 2 cups bread crumbs
• Fresh Italian flat-leaf parsley

Farmer’s Pasta Directions

• Heat oven to 375℉. 
• Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet and add 5 minced garlic cloves. Cook for 30 seconds until fragrant but not browned. Add the flour and whisk. 
• Whisk in the milk and cream. Bring to a boil over medium-high heat. Reduce heat to a medium-low simmer until the sauce thickens – about 5 minutes.
• Whisk in the Gruyere, mozzarella, and Parmesan. Set aside.
• Bring a large pot of salted water to a boil and add the shell pasta. Boil for 8-11 minutes until al dente. Drain the water and transfer the pasta back into the large pot.
• Add the basil pesto and Provolone cheese to the cheese sauce and stir until melted.
• Season with salt and pepper to your taste. Pour the cheese sauce into the cooked pasta and combine.
• Pour the pasta-cheese-mixture into a buttered 13 x 9 x 2-inch baking dish.
• Heat the remaining tablespoon of olive oil and add the remaining minced garlic. Toast for 30 seconds, then add the bread crumbs and gently toast. Spread the toasted bread crumbs over the cheese-pasta mixture.
• Bake uncovered for 20 minutes.
• Garnish with fresh Italian flat-leaf parsley.

ENJOY! Make memories with the ones you love! 💗