Baked Camembert Pasta

My family LOVES cheese. And pasta. I've been trying to break my kids out of their Kraft Macaroni and Cheese shell and try some other pasta shapes. I thought this would be perfect! It was...kind of.

My picky eater wouldn't touch it.

My little chef...loved it!

We found the little box of cheese for $4 at Walmart.  They have a surprisingly wide range of cheeses now days.

The finished dish!  YUM!

Baked Camembert Pasta
adapted from Food Network Magazine November 2009

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


1/4 cup extra virgin olive oil


1/2 cup grated Parmesan cheese


8 ounces Rigatoni


1 pound baby spinach


 Cut a circle in the top of the cheese wheel (almost the whole diameter, leave a centimeter or so from the ridge) and carefully remove the skin. Add finely sliced garlic to the exposed cheese. Add a pinch of black pepper. Sprinkle with olive oil and add rosemary (sprig removed). Gently pat the top of the cheese to coat the rosemary.
Put the cheese in a 350 degree preheated oven. Bake for 30 min.


With about 10 minutes left until the cheese is done, add rigatoni to boiling salt water and cook as directed. Once rigatoni is cooked, add spinach to the pot and cook for 10 seconds (do not overcook...10 seconds is enough). Strain in colander.


Add Parmesan to to rigatoni/spinach mixture and mix. If it gets too thick, add a small ladle of the water from the pot. Season to taste. Remove cheese from oven and pour over pasta.


Enjoy!

Skillet Ziti

I have a new Colorado friend and her name is Deb.  I found her on my friend Stacey's blog when she was blogging about being a neat freak.  Deb's comment made me fall in love with her because she is a lot like me.

She posted this recipe a few weeks ago and I've been very excited to try it because it seemed easy but better than just pasta and sauce.

My entire family loved this dish and it's something I could easily make for my extended family too.  Throw a salad and some garlic bread on the plate with it and it's an almost gourmet meal!

Skillet Ziti
adapted from America's Test Kitchen and Deb at Not Inadequate


1 tablespoon oil
3 cloves of garlic, minced
Pinch red pepper flakes
1 28-ounce can crushed tomatoes
1 28-ounce can water
12 ounces dried tube pasta
½ teaspoon salt
½ cup milk (or cream)
½ cup grated parmesan cheese
2 cups mozzarella cheese

This recipe needs to be cooked in an oven-proof skillet that is at least 11″ in diameter.

Preheat oven to 425°

To a cold skillet, add oil, garlic, and red pepper flakes. Cook on medium about one minute, until fragrant. Then add tomatoes, 1 can of water, pasta, and salt. Turn heat up to high and bring to a simmer. 

Cover and reduce heat and continue to cook at a simmer.

Cook for about 15 minutes, stirring occasionally, until the pasta is done. When the pasta is done, stir in milk and parmesan cheese. Top with mozzarella cheese. Transfer skillet to the oven and bake for 10 – 15 minutes, or until cheese is bubbly and brown.