Rigatoni with Camembert

4 servings

30 minutes

Rigatoni with Camembert is a refined combination of classic pasta and aromatic French cheese. Camembert baked with garlic, rosemary, and Parmesan transforms into a delicate sauce with a deep creamy texture and rich flavor. Its velvety consistency pairs perfectly with rigatoni, infusing each tube with a unique aroma. The light spiciness of garlic, the freshness of spinach, and the noble notes of Parmesan make the dish rich and harmonious. This recipe embodies European gastronomic elegance, where Italian pasta meets French cheese tradition. Serve it for dinner with a glass of white wine to highlight the delicate creamy notes of Camembert.

Energy value per serving

• Calories: 514.8
• Proteins: 30.7g
• Fats: 22.8g
• Carbohydrates: 45g

Ingredients

• Camembert cheese: 250 g
• Garlic: 2 clove
• Rosemary: 1 pc
• Sea salt: to taste
• Freshly ground black pepper: to taste
• Extra virgin olive oil: to taste
• Parmesan cheese: 100 g
• Rigatoni Pasta: 400 g
• Spinach: 150 g

Cooking steps

1. Preheat the oven to 180 degrees. Open the 250-gram box of camembert, unwrap it, and take it out. Place the cheese back in the box and cut a circle around the top crust, removing the resulting 'lid' and discarding it. Peel and thinly slice the garlic. Remove the leaves from the rosemary sprig. Place the garlic on the cheese, sprinkle with pepper, drizzle lightly with olive oil, sprinkle with rosemary, and gently 'rub' the spices into the cheese. Grate the parmesan.

   Required ingredients:

   • Camembert cheese: 250 g
   • Garlic: 2 cloves
   • Rosemary: 1 piece
   • Freshly ground black pepper:  to taste
   • Extra virgin olive oil:  to taste
   • Parmesan cheese: 100 g

2. Place the box with cheese on a baking tray and put it in the oven for 25 minutes. Cook until the cheese melts and a golden crust forms.

3. Meanwhile, boil the rigatoni in salted water. When the pasta is ready, add the chopped spinach to the pot and cook for about 10 seconds. Then drain the pasta and spinach in a colander and return them to the pot. Drizzle some extra virgin olive oil over the pasta and sprinkle with parmesan. Season with salt and pepper, and mix. Take the camembert out of the oven.

   Required ingredients:

   • Rigatoni Pasta: 400 g
   • Spinach: 150 g
   • Extra virgin olive oil:  to taste
   • Parmesan cheese: 100 g
   • Sea salt:  to taste
   • Freshly ground black pepper:  to taste

4. Place the rigatoni on plates and drizzle with melted camembert. Serve the remaining cheese in the box separately.