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Baked Camembert Pasta

   

Baked Camembert Pasta
Baked Camembert Cheese (front) with Pasta (background) – Jamie Oliver’s Recipe

I was looking through my photo archives and realised that I’ve yet to put up this recipe though I’ve made the dish 5 months ago, in April. I bought some really affordable and good quality cheese from the Dairy Cheese Farm at Margaret River, Western Australia when I was there in March (that’s another backdated post that I’ll try to publish soon). And one of the cheese which I purchased is the Camembert. I’ve been curious about what this particular cheese tastes like and cheese being much cheaper in Australia than in Singapore, I felt a little adventurous and lugged back some really good tasting cheese to try out. This recipe is from Jamie Oliver’s Ministry of Food, one of my fave cookbooks. The concept of Ministry of Food is to encourage people to cook more in their kitchen, hence there are a lot of free recipes on the website where Jamie Oliver encouraged people to “pass it on”.

I’ll do my job passing it on by sharing the recipe from the cookbook (I think this recipe wasn’t featured on the site).

Ingredients
(serves 4-6)

- 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
- 150g fresh spinach

Directions

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.
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.

Baked Camembert Pasta
Baked Camembert Pasta

                                           

Leave a Comment





52 Responses to “Baked Camembert Pasta”

  1. small kitch cara — October 2, 2009 @ 1:35 am

    I love this idea—how you melt the cheese separately from the pasta, instead of throwing it all together like a regular mac and cheese. Seems very elegan.

    Reply

  2. ABowlOfMush — October 2, 2009 @ 4:44 am

    There really can’t be anything better than this!

    Reply

  3. Ippo456 — October 2, 2009 @ 9:48 am

    I think that the spinach didn’t need to be cooked at all. If you add fresh chopped up spinach onto the hot pasta, it’ll wilt by itself, that way you’ll retain more of the color & the freshness. That’s how I prepare my veggie pastas.

    Reply

    • wiffy replied: — October 2nd, 2009 @ 8:49 pm

      I’m using the frozen type of spinach (they are already mashed and lumped) so that’s why I cook them a little to fully thaw it. You’re right that one can also toss fresh spinach leaves directly to the hot pasta. Thanks for your feedback! :)

      Reply

  4. mochachocolatarita — October 2, 2009 @ 3:54 pm

    yummmmmmmm….and i love the polka dot napkin.

    too bad i cant cook anything like this yet…sous chef needs to be on a strict diet to take care of his liver…

    Reply

  5. Bryan V. — October 2, 2009 @ 4:11 pm

    I am not familiar with this pasta! I will give it a try..

    Reply

    • wiffy replied: — October 2nd, 2009 @ 8:50 pm

      Hi Bryan! Thanks for visiting me, I hope you like it when you tried it :)

      Reply

  6. pigpigscorner — October 10, 2009 @ 5:20 pm

    This sounds really good with the baked cheese, rosemary and spinach! really simple and delicious.

    Reply

  7. Susan — October 17, 2009 @ 6:08 pm

    This recipe rocks, Wiffy. I love melted Camembert (or Brie) in anything. Your bright and clean photos rock, too. :up:

    Reply

  8. alicia — March 1, 2010 @ 9:27 pm

    a beginner ….. but wont the cheese melt when u take it out of the oven ? so its like it cannot be taken out of the bowl then how 2 put it on the pasta ? it will be all sticky ? wont it ?

    pls reply me … some one ….. and fast ………. :D but love this website and every thing just look so yummy that i want to eat it now XP

    Reply

    • wiffy replied: — March 2nd, 2010 @ 3:31 pm

      Melted cheese is just delicious to me – it’s sticky and gooey. use a spoon to scoop out and spread the cheese over the pasta, it tastes heavenly :)

      Reply

  9. alicia — March 8, 2010 @ 8:56 pm

    it like ….. THX so much !!! :) i wanted 2 cook this 4 the exam n ….. i am always the blur 1 in the kitchen so it like OH MY GOD ! when i found ur blog >< thx u so much :D

    Reply

  10. Emily — October 25, 2010 @ 7:32 am

    This is THE MOST wonderful thing I’ve ever cooked. No, seriously. I’m actually preparing it for a second time tonight. So delicious.

    Reply

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