Baked Brie Pasta Recipes

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BAKED BRIE PASTA



Baked Brie Pasta image

Using brie instead of a wheel of Parm lets you bring the restaurant table-side spectacle home. Tossing each portion individually ensures that every strand of pasta is covered in a creamy, melting coat of cheese

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
One 17 1/2-ounce wheel firm Brie (6-inch diameter)
Two 3-ounce jars sun-dried tomatoes packed in oil, drained and chopped (2/3 cup)
1/4 cup dry white wine
1/4 teaspoon crushed red pepper flakes
1 small clove garlic, finely grated
10 ounces linguine
1/4 cup chopped fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Using a paring knife, score a 1/4-inch border around the edges of the top of the Brie about 1/4-inch deep. Carefully slice off the top rind in one piece using a chef's knife and staying within the border to make a lid; set the top aside.
  • Place the Brie in an 8-inch cast-iron skillet and top the center with the sun-dried tomatoes, wine, red pepper, garlic and 1/2 teaspoon salt. Cover with the reserved top rind. Bake just until the cheese is melted and bubbling, 18 to 20 minutes.
  • Meanwhile, during the last 10 minutes of baking, cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water. Drain.
  • Remove the top rind from the Brie. Sprinkle the basil over the melted cheese and gently stir to combine. Using tongs, gently toss a quarter of the pasta in the center of the melted cheese until coated and transfer to a plate. Repeat with the remaining 3 portions of pasta. If the cheese sauce thickens, stir in some pasta water, a tablespoon at a time.

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