I wanted to pop onto my blog and update with a couple quick and yummy recipes. This is a really good vegetarian selection from Jamie Oliver's Food Revolution cookbook. It was easy and delicious, albeit not very healthy with all that melty cheese. I used whole wheat pasta to lighten it up a bit, and served this creamy dish with a field green salad. Yum! Jamie Oliver is both adorable and he can sure cook! This recipe of his is a keeper!!!
Baked Camembert Pasta
From: Jamie Oliver's Food Revolution cookbook
a box of Camembert Cheese (250g)
2 cloves of garlic, peeled and finely sliced
1 sprig of fresh rosemary, pick the leaves off the woody stalk
sea salt and freshly ground black pepper
extra virgin olive oil
100g grated Parmesan cheese
400g dried rigatoni (I used 1 lb. of whole wheat penne)
150g fresh spinach
1. Open the box of cheese and unwrap it. Place it back to the wooden container (Note: mine did not come in a wooden container so I placed it in a oven safe dish like what you see in the photo).
2. Score a circle into the top of the skin, then lift it off and discard.
3. Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle a little extra virgin olive oil.
4. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil.
5. Bake the cheese in a preheated oven of 180C (350F) for about 25 minutes, until golden and melted. (***May take a little longer until the cheese is melted***)
6. When the cheese has 10 minutes left to cook, add the pasta to the pan and cook according to packet instructions.
7. When the pasta is cooked, add the spinach to the pan – it only needs cooking for 10 seconds or so.
8. Drain the pasta and spinach to the pan and let it wilt.
9. Drizzle with a couple of good lugs of extra virgin olive oil and add the grated Parmesan. If the sauce is too thick for you, add a splash of reserved cooking water to thin out a bit. Season with salt and pepper and give it a good stir.
10. Remove the cheese from the oven. Divide the pasta between your serving bowls. Either drizzle the melted Camembert on top or pop cheese on the table and let everyone help themselves to a lovely, gooey spoonful.
I only got a photo of the baked cheese and not the finished dish. Oops! I ended up baking my cheese in a small glass casserole dish, therefore extending the cooking time. If you decide to do it my way; I would start the time at 25 minutes and check it every 5 minutes thereafter, if the cheese is not completely melted. I suspect it will take anywhere from 25-40 minutes to cook entirely. I loved this dish and it was a tasty vegetarian choice. You really cannot go wrong with cheesy pasta!!!!