Camembert Tomato Pasta

Ingredients:

• 1 Lb - Pasta, cooked

• 4 TBSP - Extra Virgin Olive Oil (EVOO)

• 1 Each - 8 oz Wheel Medium Camembert Cheese

• 1 Quart - Grape or Cherry Tomatoes

• 2 TBSP - Minced Garlic

• Salt and Pepper, to taste

Preparation:

1. Preheat oven to 350º.

2. Pour EVOO into a 9x13 baking dish.

3. Add tomatoes, garlic, salt, and pepper and toss to combine.

4. Move tomatoes to sides of dish and place cheese wheel in center.

5. Tear prosciutto into bite size pieces and sprinkle over top of tomatoes.

6. Place in oven and cook for 20 minutes.

7. Meanwhile, cook pasta until al dente.

8. When timer is done, remove dish from oven and stir to combine.

9. Add cooked pasta and stir until all pasta is evenly coated.

10. Serve and enjoy!

Tips:

• Do not remove the rind from the Camembert cheese before baking. This rind is completely edible and melts beautifully.

• When removing dish from the oven, lightly tap the tomatoes to "burst" them in the pan to fully incorporate them into the mixture.

• Any pasta works with this dish, but a hearty noodle such as Rigatoni or Riccioli (pictured, found at Wegmans) is best.

• Get creative! Take it to the next level by adding prosciutto torn into bite size pieces on top of tomatoes before baking (I used about 6 pieces). YUM!