Healthy Recipes Ingredient Pasta and Noodle Baked Brie, Sun-Dried Tomato & Spinach Pasta 5.0 (7) 7 Reviews This baked Brie, sun-dried tomato and spinach pasta is the ultimate comfort dish with a touch of sophistication. The creamy melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, ensuring the sauce clings to every bite, while Parmesan cheese gives it a nutty, savory depth. Sun-dried tomatoes bring a tangy sweetness that balances the richness. Add a hint of heat with a little crushed red pepper, plus wilted spinach for earthy notes and nutrients, and you’ve got a balanced dish that feels both hearty and refined. By Megan Ginsberg Megan Ginsberg Megan Ginsberg is the Senior Editor for EatingWell. She has a keen eye for grammar, is always looking for new recipes to try and loves the satisfaction that comes from meal planning. Most of her 20-plus-year editing career has been focused on food-related content. EatingWell's Editorial Guidelines Updated on October 1, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 15 mins Total Time: 30 mins Servings: 4 Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Nut-Free Soy-Free High-Fiber High-Protein Egg-Free Jump to Nutrition Facts With this creamy pasta dinner, you can have elegance on your table in just half an hour.Whole-wheat pasta is a great source of fiber, contributing to sustained energy.If you want to keep it vegetarian, be sure to buy Parmesan cheese without rennet. Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 4 servings ¼ cup extra-virgin olive oil ¼ cup chopped drained oil-packed sun-dried tomatoes 4 cloves garlic, sliced 2 teaspoons fresh thyme leaves ½ teaspoon crushed red pepper ½ teaspoon salt 1 (8-ounce) wheel triple-cream Brie, top rind removed 8 ounces whole-wheat fusilli 5 cup baby spinach (5 ounces) 4 tablespoons grated Parmigiano-Reggiano cheese, divided 2 tablespoons basil leaves Directions Preheat oven to 375°F. Bring a large pot of water to a boil over high heat. In a 9-inch-square baking or casserole dish, stir together ¼ cup oil, ¼ cup sun-dried tomatoes, the sliced garlic, 2 teaspoons thyme and ½ teaspoon each crushed red pepper and salt. 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. Remove from oven. Carefully pick up the Brie with tongs; scoop the melted cheese into the baking dish (discard the rind). Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle Meanwhile, add 8 ounces fusilli to the boiling water; cook until al dente, about 9 minutes. Stir in 5 cups spinach; cook for 30 seconds. Using a spider or a large slotted spoon, transfer the pasta and spinach to the melted Brie (leave the pasta water in the pot). Stir until coated. Add 3 tablespoons Parmigiano-Reggiano; stir to combine, adding up to ¼ cup of the pasta water, stirring constantly, to reach the desired consistency. 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 Recipe developed by Marianne Williams EatingWell.com, December 2024 Save Rate Print Nutrition Facts (per serving) 597 Calories 34g Fat 54g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 1 cup Calories 597 % Daily Value * Total Carbohydrate 54g 20% Dietary Fiber 9g 34% Total Sugars 1g Added Sugars 0g 0% Protein 25g 51% Total Fat 34g 43% Saturated Fat 13g 65% Cholesterol 62mg 21% Vitamin A 292µg Vitamin C 18mg 20% Vitamin D 0µg Vitamin E 4mg 24% Folate 155µg Vitamin K 189µg Sodium 777mg 34% Calcium 226mg 17% Iron 4mg 24% Magnesium 130mg 31% Potassium 642mg 14% Zinc 4mg 33% Vitamin B12 1µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.