This baked Brie, sun-dried tomato and spinach pasta is the ultimate comfort dish with a touch of sophistication.
Sun-dried tomatoes bring a tangy sweetness that balances the richness.
Bring a large pot of water to a boil over high heat.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Place Brie in the center and turn to coat, leaving it cut-side up.
Bake until the edges of the Brie have melted, about 10 minutes.
Meanwhile, add 8 ounces fusilli to the boiling water; cook until al dente, about 9 minutes.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Stir in 5 cups spinach; cook for 30 seconds.
Divide among 4 shallow bowls and sprinkle with the remaining 1 tablespoon Parmigiano-Reggiano.
Top with 2 tablespoons basil.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
