Baked Camembert Pasta

1 x 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 (approx. 6 ounces) fresh spinach
4 ounces Parmesan Cheese

To prepare your pasta
Preheat your oven to 350 F. Open the box of cheese and unwrap it. Place it back in
the wooden container. Score a circle into the top of the skin, lift it off and discard.
Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay the
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 your
fingers to coat them in the oil.

To cook your pasta
Place the box of cheese on a cookie sheet and put it into the preheated 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 the rigatoni to the
pan and cook according to package instructions. When pasta is cooked, add the
spinach to the pan. Drain the pasta and spinach in a colander over a large bowl,
reserving some of the cooking water. Return the pasta and spinach to the pan and
let it wilt. Drizzle with a couple of good lugs of extra virgin olive oil and add the
grated parmesan. If the sauce is too thick for you, add a splash of the reserved
cooking water to thin it out a bit. Season with salt and pepper and give it a good stir.
Remove cheese from oven.

To serve your pasta
Divide the pasta between serving bowls. Drizzle the melted Camembert on top.
Serve with bread.