Baked Brie with Pasta and Spinach

This was good. Really good. Beyond good.

 No kidding!

When I saw this one in Jamie's Food Revolution, I bookmarked the page with a bright Post-it arrow. This was a must try. Then I saw it again on the girlichef blog and there was no way I wasn't having this at some point. 

No one in my family would eat Brie, they are cheese challenged, so I had to cut the recipe down to make it just for me. With leftovers for another day. Instead of a round of Brie, I used a wedge. Trimmed the rind off, melted it as the recipe said, and then poured it off into the pasta pot to mix it up with the rigatoni and the spinach.

and wouldn't you know it? The picky one loved it. Go figure out teenagers. I can't. I need to make this one again. And soon!

Baked Brie with Rigatoni and Spinach
Source: Heather @ girlichef blog, original recipe adapted from Jamie's Food Revolution (Baked Camembert Pasta)

Adapted There's Always Thyme to Cook
Printable Recipe

1 (8 oz) round of Brie
2 garlic cloves, minced
1 sprig fresh rosemary, leaves only
olive oil
sea salt and fresh ground black pepper
16-oz uncooked rigatoni (or any other pasta)
1 bag of baby spinach (6 oz)
freshly grated Parmesan

Preheat oven to 350° F.

Line a sheet pan with foil. Score a circle in the top rind of the Brie, leaving a 1/2 inch border.  Trim back the circle of rind and eat or discard. Sprinkle the garlic over the exposed cheese. Crack some pepper over it. Sprinkle a bit of coarse salt on, too. Scatter the rosemary leaves over it and then drizzle the whole thing with a bit of olive oil.

Place the whole thing on the sheet pan and slide into the oven for about 25 minutes or until it melts. In the meantime, bring a large pot of water to a boil. (Try to time this to coincide with the last ten minutes or so of your Brie's time in the oven.) Salt the water and cook your pasta according to package directions. Add spinach to water during the very last minute of cooking time. Drain, saving 1 cup of your cooking water. Return pasta and spinach to pot, drizzle with a bit more olive oil, season with salt and pepper, to taste, and grate some Parmesan cheese over it, toss to combine.

Divide pasta mixture among serving bowls and serve with the baked Brie, passing it so that everybody can scoop or pour as much as they like over their individual servings of pasta. Or you can mix the baked Brie in the pot with the spinach and the pasta, adding a little of the reserved pasta water to thin it down to make it more of a sauce.

I loved the book, and bookmarked a number of recipes. Next time I'm definitely trying the lasagna.

Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

Join Mary at the Little Red House for Mosaic Monday. Stop by the Little Red House to see more mosaics!

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There's a pasta party going on at I Heart Cooking Clubs. Stop by and join the fun!

And at Carole's Chatter celebrate cheese with Food on Friday