This baked spaghetti is pure comfort: tender pasta tossed with melting Camembert, roasted mushrooms, sweet cherry tomatoes and spinach, all baked together until creamy and golden. It is an easy weeknight dinner that feels a little special. If you love cheesy pasta bakes, try our Creamy Chicken & Mushroom Pasta or Creamy Pasta with Spinach and Mushrooms next.
Ingredients
- 150 g fresh spinach
- 250 g cherry tomatoes
- 200 g Camembert cheese
- 200 g mushrooms, sliced
- 5-6 garlic cloves
- 250 g spaghetti
- Olive oil
- Salt to taste
- Dried oregano
Instructions
- Place the spinach, cherry tomatoes, whole Camembert, mushrooms, and garlic in a baking dish. Drizzle with olive oil, season with salt and oregano, cover with foil, and bake at 180°C (350°F) for 35-40 minutes.
- Mash the baked cheese and vegetables with a fork, add the hot cooked spaghetti, and toss well.
Tips
- Cook the spaghetti just until al dente — it will soften a little more as you toss it with the hot cheese sauce.
- Save a splash of pasta water to loosen the sauce if it feels too thick. For more pasta inspiration, browse Allrecipes and Serious Eats.
- Serve straight from the dish with extra oregano and a drizzle of good olive oil.
Nutrition (per 100 g): 95.94 kcal, protein 7.38 g, fat 3.62 g, carbs 8.96 g.