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Recipes » Pasta with Baked Camembert

Pasta with Baked Camembert

By Kate Morgan Jackson

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This easy recipe for pasta with baked Camembert cheese is a glorious and elegant version of macaroni and cheese that is good enough for a dinner party!

camembert pasta

One of the nifty things about this blog is that I get all kinds of fabulous suggestions for things to make. Some are actual recipes (like chocolate bacon peanut bark! 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 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.

You actually bake the cheese in the little box it comes in, and when it is soft and melty you toss it with pasta.  

Easy.  Dreamy. Perfect.

Which all goes to prove, we do all get by with a little help from our friends!

 

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Pasta with Baked Camembert


  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3–4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This easy recipe for pasta with baked Camembert cheese is a glorious and elegant version of macaroni and cheese that is good enough for a dinner party!


Ingredients

  • 1 8 ounce round of camembert (the kind that comes in the thin wooden box)
  • 1 clove of garlic, peeled and sliced
  • 1 sprig of fresh rosemary with the leaves stripped off
  • Sea salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 cup finely grated parmesan cheese
  • 8 ounces pasta (I like short pasta like ziti or campanelle for this recipe)
  • 1 pound baby spinach

Instructions

  1. Preheat oven to 350.
  2. 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 a wooden box.
  3. Cut a circle in the top of the rind, then peel that part of the rind off and throw it out (see picture above)
  4. Lay the garlic slices on top of the cheese and drizzle with 2 tablespoons olive oil.
  5. Scatter the rosemary leaves over the top and grind some fresh pepper on top.
  6. Put the cheese in its box on a baking sheet and bake for about 25 minutes until soft.
  7. When the cheese has 10 minutes left to cook, cook the pasta according to the package directions. When the pasta is cooked, add the spinach to the pasta for about 30 seconds, then drain the whole thing together.
  8. Add remaining olive oil and grated Parmesan to the pasta. Season with salt and pepper.
  9. Remove the cheese from the oven and scoop the melted cheese into the pasta. Toss thoroughly and serve.

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Equipment We Used For This Recipe

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5712.4 g741 mg31.8 g12.6 g0 g47.5 g4.3 g25.8 g48.1 mg

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Recipe adapted from Jamie Oliver’s recipe

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Originally Published October 18, 2009 and Updated
to this Even More Delicious Version on July 1, 2019

Good for: Christmas/Holidays, Dinner Party, Kate's Favorites, Lent, New Year's Eve, One Pot Suppers, Southern Husband's Favorites

Last Post:
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Next Post:
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  1. Frenchie says

    October 19, 2009 at 12:55 pm

    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!

    Reply
  2. Monique says

    October 20, 2009 at 1:32 pm

    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 http://www.aldentecanoodler.com and will of course link to you and give Jamie Oliver credit.

    Reply
  3. Kate Morgan Jackson says

    October 20, 2009 at 3:31 pm

    Thanks Monique, I'll be interested to hear what they think!

    Reply
  4. Christine is vegetarian. says

    October 23, 2009 at 4:17 am

    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. ;)

    Reply
  5. Kate Morgan Jackson says

    October 23, 2009 at 11:33 am

    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…

    Reply
  6. Karen says

    October 24, 2009 at 7:27 pm

    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!

    Reply
  7. ChiLL LiLL says

    January 5, 2012 at 11:23 pm

    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!

    Reply
  8. FramedCooks says

    January 7, 2012 at 4:05 pm

    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. :)

    Reply
  9. Rachel says

    June 11, 2014 at 9:31 am

    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.

    Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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