Nonna's Sweet Farro al Pomodoro
1 jar of Ugly Tomato Sauce
1/2 lb farro
4 cups water
1/2 cup Parmigiano Reggiano (grated)
1 tsp sea salt
In a medium sauce pan, add water to boil. Add salt and farro to boiling water. Lower flame, cover and cook for 45 minutes. Meanwhile, preheat oven to 350º. Drain farro. Return farro to pot and add the Ugly Tomato Sauce. Mix till blended. In a casserole dish, work in layers: Add farro, then cheese and continue layering. Final layer should be with cheese. Cover casserole dish with foil and bake for 30 min, until it 'sets'. Let rest for 5 min and serve.