Baked Camembert Pasta

serves 4-6

1 8-ounce box of Camembert cheese
2 cloves of garlic
1 sprig of fresh rosemary
extra virgin olive oil
sea salt and freshly ground black pepper
1 pound dried rigatoni
6 cups (about 6 ounces) fresh spinach leaves
4 ounces Parmesan cheese

To prepare pasta:
Preheat oven to 350. Open the box of cheese and unwrap it. Place it back in the wooden container. (If your cheese does not come in a wooden box, place in a small oven-safe ramekin). Score a circle into the top of the skin, then lift it off and discard. Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little extra virgin olive oil. Scatter over the rosemary leaves and gently pat with fingers to coat them in the oil. Grate the Parmesan, if need be.

To cook pasta:
Place box of cheese on a cookie sheet (or just put in your oven-safe ramekin) and put in oven for 25 minutes, until golden and melted. Meanwhile, bring a large pan of salted water to a boil. When your cheese has 10 minutes left to cook, add rigatoni to pan and cook according to package directions. When pasta is cooked, add spinach to pan. Drain pasta and spinach to the pan and let it wilt. Drizzle with a couple of good lugs of olive oil and add grated Parmesan. If sauce it too think, add some reserved pasta water. Season with salt and pepper. Remove cheese from oven.

To serve pasta:
Divide pasta between serving bowls. Either drizzle melted Camembert on top or pop the box of cheese on the table and let everyone help themselves.

Note: We tossed the Camembert with the pasta and did not add as much Parmesan.