Pasta With Baked Garlic Camembert And Spinach Recipes

Steps:

• Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
• Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
• While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
• Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
• Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

Steps:

• Make a grid of cuts on the top surface of the cheese going into the interior.
• Clean the garlic cloves of the outer skin.
• Place the garlic and the cheese (still in its box) on a frying pan, and bake for app. 30 minutes at medium to high heat (app. 180°C).
• While the cheese and the garlic bakes, cook the pasta, drain, and sprinkle with olive oil.
• Sweat the spinach in a pan.
• Crush the baked garlic cloves and mix them into the spinach.
• Pour the melted cheese over the pasta (use the boxes to manipulate), then crush the skins and mix into the pasta as well.
• Add the spinach and the garlic, mix well.
• When serving, sprinkle with fresh ground pepper and add pine seeds.

Steps:

• In a large pot of salted water boil pasta until al dente. Drain well.
• In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
• Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove Camembert from wooden box and remove and discard any plastic wrapping. Place wheel of cheese back into the wooden box.
• Using a sharp knife, score the top of the cheese in a crisscross pattern about 1-inch deep. If desired, remove the top rind.
• Press garlic slices into the scores. Sprinkle with rosemary and thyme leaves, pushing a few into the scores. Drizzle top of Camembert cheese with olive oil and season with freshly cracked salt and pepper. Wrap box with foil to prevent drips (leaving the top open) and place on a baking sheet.
• Bake in the preheated oven for 15 minutes. Remove from the oven and remove the foil. Serve the cheese in its box immediately.

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.