Source: Heather @ girlichef blog, original recipe adapted from Jamie's Food Revolution
adapted by There's Always Thyme to Cook
1 (8 oz) round of Brie
2 garlic cloves, minced
1 sprig fresh rosemary, leaves only
olive oil
sea salt and fresh ground black pepper
16-oz uncooked rigatoni (or any other pasta)
1 bag of baby spinach (6 oz)
freshly grated Parmesan
Preheat oven to 350° F.
Line a sheet pan with foil. Score a circle in the top rind of the Brie, leaving a 1/2 inch border. Trim back the circle of rind and eat or discard. Sprinkle the garlic over the exposed cheese. Crack some pepper over it. Sprinkle a bit of coarse salt on, too. Scatter the rosemary leaves over it and then drizzle the whole thing with a bit of olive oil.
Place the whole thing on the sheet pan and slide into the oven for about 25 minutes or until it melts. In the meantime, bring a large pot of water to a boil. (Try to time this to coincide with the last ten minutes or so of your Brie's time in the oven.) Salt the water and cook your pasta according to package directions. Add spinach to water during the very last minute of cooking time. Drain, saving 1 cup of your cooking water. Return pasta and spinach to pot, drizzle with a bit more olive oil, season with salt and pepper, to taste and grate some Parmesan cheese over it and toss to combine.
Divide pasta mixture among serving bowls and serve with the baked Brie, passing it so that everybody can scoop or pour as much as they like over their individual servings of pasta. Or you can mix the baked Brie in the pot with the spinach and the pasta, adding a little of the reserved pasta water to thin it down to make it more of a sauce.