Pasta with Baked Camembert

One of the nifty things about this blog is that I get all kinds of SUGGESTIONS. Some are actual recipes (like the chocolate chip cheese ball! whoo-hoo!!), some are for cookbooks or websites or restaurants I should try. Some are requests for dishes calling for specific ingredients (bacon), or requests that I not use specific ingredients (bacon). Note to this last group of requesters: you have no shot. Zero. Sorry. I love you but I have my standards to uphold.

Anyway, one of my good friends (let’s call him the Narnian) has been telling me for a while that I really should try some of Jamie Oliver’s recipes. I didn’t know much about Jamie other than the fact that he goes by the name “The Naked Chef,” which was slightly alarming until I realized that meant he is a big proponent of using non-processed ingredients. He is also on a mission to get the United Kingdom to cook and eat healthier, which I dearly hope does not knock out scones with clotted cream and jam, which is my absolute favorite part of going to the UK.

Anyway, I finally checked out Mr. Oliver, and ran across this recipe, which has instantly become one of my favorites. It’s a nice easy one that is basically a super-charged version of macaroni and cheese, only this time the cheese is Camembert that has been baked with fresh rosemary, garlic and olive oil until it is soft and creamy and you want to weep with happiness.

Need I say more? So with thanks to the Narnian, I am now a Jamie Oliver convert. Except…I wonder how he feels about bacon?

Pasta with Baked Camembert
  • 1 round of camembert (the kind that comes in the thin wooden box)
  • 2 cloves of garlic, peeled and sliced
  • 1 sprig of fresh rosemary, with the leaves stripped off
  • Sea salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ½ cup grated parmesan cheese
  • 8 ounces penne
  • 1 pound baby spinach
  1. Open the box of cheese and unwrap it. Put it back in the wooden box, or in a small baking dish if it didn't come in wooden box.
  2. Cut a circle in the top of the rind, then peel off and discard (see picture above)
  3. Lay the garlic slices on top of the cheese and cover with 2 tablespoons olive oil.
  4. Scatter the rosemary leaves over the top. Grind pepper over all.
  5. Bake the cheese at 350 for about 25 minutes until soft.
  6. When the cheese has 10 minutes left to cook, cook pasta until al dente. When the pasta is cooked, add the spinach to the pasta for about 30 seconds, then drain all.
  7. Add remaining olive oil and grated Parmesan to the pasta. Season with salt and pepper.
  8. Remove the cheese from the oven and scoop the melted cheese into the pasta. Toss thoroughly and serve.

Recipe adapted from Jamie Oliver’s recipe


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  1. Frenchie says

    I have never tried any of Jamie Oliver's recipes but after reading this one, I am definitely going to have to give them a browse. This sounds incredible, even though it's 9 am I want it now!

  2. Monique says

    I am preparing Al Dente Pasta, the brand that cooks in just 3 minutes and tastes exactly like homemeade, for some French friends. I will try this recipe. If they like it, I will blog it at and will of course link to you and give Jamie Oliver credit.

  3. Christine is vegetarian. says

    Jamie Oliver is one of my favorite, favorite, favorites. (I might be a little obsessed, frankly.) To think that I hadn't seen this baked cheese recipe almost made me weep. But then I thought, oh well, I'll just make it and pretend I found it myself. 😉

  4. Kate Morgan Jackson says

    I can't believe I have missed out on Mr. Oliver for all this time — I am obviously have some catching up to do!! Let me know if anyone has any other JO recipes I need to try…

  5. Karen says

    I saw this on Foodgawker and made it a couple of nights ago, I used broccoli instead of spinach, adding chopped broccoli to the pasta during the last 5 minutes of cooking. Couldn't be easier! This was delicious, although very decadent!

  6. ChiLL LiLL says

    Sorry to say that, but you must be a camembert deep lover to appreciate that recipe, though it smells really good with the rosemary. If camembert is not your type of cheese, it's preferable to go with one that tastes less!
    but the idea is good though!

  7. FramedCooks says

    Definitely true that you need to be a camembert lover! This would of course also work well with brie too, if you are more of a brie person. :)

  8. Rachel says

    I have some of his earlier cookbooks. Used to make a fresh shelled English peas, feta and spinach salad recipe of his a lot. Dress with lemon juice and olive oil. Became obsessed with it at one point, even though it was a pain shelling the fresh peas. I also like a poached chicken salad he has a recipe for, with cucumber, yogurt, mayo, and cumin, and almonds (I think). You can find it online, although I usually use a store rotisserie chicken instead.

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