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5 from 1 vote

Baked Brie Spaghetti

Baked Brie Spaghetti is one of those dishes that just screams comfort food. It's creamy, cheesy, and combines the best of both worlds melted brie cheese and pasta.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: Brie, Pasta, Vegetarian
Servings: 2
Calories: 589kcal
Author: Jordan

Ingredients

  • 1/2 lb thin spaghetti half a box
  • 2 beefsteak tomatoes
  • 2 ears fresh corn on the cob or 1/2 cup frozen corn
  • 1 12 oz brie wheel
  • 1/4 cup dry white cooking wine
  • 1 lemon juice and zest
  • 3 tbsp roughly chopped or torn fresh basil leaves
  • 1 tbsp minced garlic
  • salt and pepper to taste
  • olive oil

Instructions

  • Preheat oven to 350 F and bring a large pot of boiling water to a boil.
  • Chop the tomatoes into 2 inch pieces and remove the flesh. Set aside.
  • With a pairing knife, carefully remove the top and sides of the rind from the brie, leaving only the bottom of the rind. The brie will melt around the pan, and that's exactly what you want! Add cooking wine to the top of the brie wheel and bake the for 15-20 minutes in a 10'' cast iron or oven safe pan until brie is completely melted throughout and bubbly.
  • While the brie is baking, add corn to a large pot of boiling water and cook for 3-4 minutes. When finished, remove from pot and rinse with cool water. Towel dry the corn and remove the kernels.
  • In the same pot of boiling water, cook pasta to al dente (firm to the bite). When finished, rinse with cool water in a strainer and toss with 1 tbsp olive oil to keep from sticking.
  • In a small bowl, mix garlic, tomatoes, basil, corn, salt and pepper, and red pepper flakes. Set aside.
  • When brie is melted and bubbly, remove from oven. Mix pasta with cheese until full coated. Then carefully fold in the corn and tomato mixture with lemon zest and juice. Place back in oven for 5 minutes or until warm to your liking.
  • When finished, divide pasta between two plates and serve. Garnish with fresh basil.

Notes

*I like to add extra lemon juice to help cut the heaviness of the brie.
 

Nutrition

Calories: 589kcal | Carbohydrates: 116g | Protein: 21g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 42mg | Potassium: 1322mg | Fiber: 9g | Sugar: 18g | Vitamin A: 3210IU | Vitamin C: 59.2mg | Calcium: 65mg | Iron: 3mg