Spelt with cheese and herbs in the oven

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 701, total fat 33 G., saturated fats 15 G., proteins 32 G., carbohydrates 74 G., fiber 12 G., cholesterol 68 mg, sodium 1082 mg, sugar 10 G.

This dish, similar to mac 'n' cheese, uses spelt instead of traditional pasta. Paired with two gooey cheeses—sharp cheddar and soft mozzarella—it's rich and delicious. Giada de Laurentiis recommends testing spelt for doneness the same way you would pasta: the grain should be al dente. Once the grains are cooked, all that's left is to mix everything together and lightly bake in the oven. For a deliciously crispy dish, sprinkle it with bread cubes before baking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Spelt

450 g spelt
8 tbsp of water
2 tablespoons coarse salt

Filling

2 cups (220 g) grated extra sharp cheddar
2 tbsp. (220 gr.) grated mozzarella
1 cup whole milk
3 tbsp. l. provencal herbs
1 tbsp coarse salt
0.5 tsp freshly ground black pepper

Topping

4 slices of multigrain or whole grain bread (preferably day-old) 1 cm thick, cut into 1 cm pieces.
Olive oil to drizzle

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spelt groats, cheddar cheese, milk, Provencal herbs

Cooking the dish according to the recipe:

Position a rack in the center of the oven. Preheat the oven to 200°C (400°F). Grease a 22x32cm glass baking dish, about 5cm high, with butter. Set aside.
Spelt:

In a large stockpot, cover the spelt with water, add salt, and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the spelt is tender, about 25–30 minutes. Drain in a colander.

Filling:

In a large bowl, combine the cheeses, milk, Provencal herbs, salt, and pepper. Add the spelt and stir. Pour everything into the prepared pan.
Topping:

Place the bread slices on top of the spelt mixture and drizzle generously with olive oil.
Bake for 15 minutes, until the topping is golden. Let cool for 5 minutes and serve.