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Baked Brie, Sun-Dried Tomato & Spinach Pasta Recipe!
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Baked Brie, Sun-Dried Tomato & Spinach Pasta Recipe!

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Yes, baked pasta can have any cheese you like! Baking the brie here perfumes it with the garlic, thyme, & tomatoes. Do you guys eat the rind? Tell me in the comments.

Baked Brie, Sun-Dried Tomato & Spinach Pasta Recipe
Serves 4 / 1 cup / Total: 30 min.

INGREDIENTS:
¼ cup extra-virgin olive oil
¼ cup oil-packed sun-dried tomatoes, drained and chopped
2 tsp. fresh thyme leaves
½ tsp. crushed red pepper
½ tsp. table salt
4 medium garlic cloves, sliced (about 1 Tbsp.)
1 (8-oz.) wheel triple-cream brie, top rind removed
8 oz. whole-wheat fusilli pasta
1 (5-oz.) pkg. baby spinach (about 5 cups)
1 oz. Parmigiano-Reggiano cheese, grated (about 1/4 cup), divided
2 Tbsp. fresh basil leaves

DIRECTIONS
Preheat oven to 375°F. Bring a large pot of water to a boil over high heat. Stir together oil, sundried tomatoes, thyme, crushed red pepper, salt, and garlic in a 9-x-9-inch baking or casserole dish. Place brie in the center and turn to coat, leaving cut-side up. Bake in preheated oven until the edges of brie have melted, about 10 minutes. Remove from oven. Carefully pick up remaining rind with tongs, and scoop melted brie into baking dish; discard rind.
Meanwhile, add pasta to boiling water and cook according to package instructions until just past al-dente, about 10 minutes, adding spinach during the last 30 seconds of cooking. Using a spider, transfer pasta and spinach immediately to melted brie. (Leave pasta water in pot). Stir until coated. Add 3 tablespoons of the Parmigiano-Reggiano and stir to combine, adding up to 1/4 cup of the pasta water, stirring constantly, to reach the desired consistency. Divide among 4 shallow bowls and sprinkle evenly with remaining 1 tablespoon Parmigiano-Reggiano. Garnish with basil and serve immediately.

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