Sun-Dried Tomato Baked Pasta With Brie Cheese

Confession of a Cooking Freak
by Confession of a Cooking Freak
6 servings
35 min

Cheese, sun-dried tomatoes and pasta: name a better trio, I’ll wait. Jokes aside, this dish really has the perfect balance between comfort food and a light summer meal. Furthermore, it is very easy to prepare, so you can make it even if you are a complete beginner and I can guarantee that it will be a major success among your family and friends. If you don’t happen to find Brie cheese in the store, feel free to use Camembert. And if you’re not a fan of matured cheeses, replace it with either mozzarella or maybe even feta. Lastly, if you don’t want to fuss with baking it wait or simply just don't like baked pasta, you can skip the baking part, it is delicious that way as well.

Sun-Dried Tomato Baked Pasta With Brie Cheese
Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients
  • 200 g (7 oz) of pasta (i used fusilli)
  • olive oil
  • 1/2-1 leek, chopped
  • sun-dried tomatoes, chopped
  • salt and pepper
  • 1/2 cup (100 ml) of tomato passata
  • 200 g (7 oz) cream cheese
  • parmesan cheese, grated
  • 8 slices of Brie cheese
  • Italian seasoning
Instructions
Preheat oven to 400F/200C.
Cook the pasta n salted water until al dente (save some pasta water).
Meanwhile, heat some olive oil in a pot. Add chopped leek, season it with salt and pepper, cook for a couple of minutes. Then add the sun-fried tomatoes. Next, ad the passata, some pasta water, cream cheese and parmesan. Cook for a couple minutes then add the pasta into the pot.
Transfer the whole thing into an oven-safe bowl, arrange the Brie cheese slices on top, sprinkle some Italian seasoning all over and bake for 12-15 minutes.
Serve with some fresh basil.
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