Dinner for 3

Baked Camembert Alfredo Pasta

Name: Baked Camembert Alfredo Pasta
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 250 g wheel of camembert; 2 small garlic cloves thinly sliced; 2 sprigs rosemary leaves picked; 3 tbsp olive oil; 200 g tagliatelle; 200 ml double cream; 2 large handfuls of baby spinach leaves; 3 tbsp grated parmesan; 4 slices prosciutto torn

$23.05for 430 minServes 3

Baked camembert melts into cream with spinach, rosemary, garlic, and parmesan before coating tagliatelle and prosciutto.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Blue cheese, 8.75 oz$0.80/oz typical	8.75 oz	$7.05Typical price
	Garlic, 2$0.75 each typical	2	$1.50Typical price
	Mint, a little$1.99 each typical	a little	$0.16Typical price
	Pasta, 7 oz$0.10/oz typical	7 oz	$0.71Typical price
	Heavy cream, 7 oz$0.22/oz typical	7 oz	$1.54Typical price
	Spinach, 2.5 oz$0.35/oz typical	2.5 oz	$0.88Typical price
	Parmesan, 0.75 oz$0.55/oz typical	0.75 oz	$0.36Typical price
	Prosciutto, 4 oz$1.20/oz typical	4 oz	$4.80Typical price
Total for the servings shown		$17.29

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Olive and cooking oil

Not included in the cost.

30 minstart to table
Easydifficulty
3servings as written
$$$typical cost tier

Italian High-protein Dinners

Typical price

$5.76 per serving$23.05 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

250 g wheel of camembert
2 small garlic cloves thinly sliced
2 sprigs rosemary leaves picked
3 tbsp olive oil
200 g tagliatelle
200 ml double cream
2 large handfuls of baby spinach leaves
3 tbsp grated parmesan
4 slices prosciutto torn

Steps

Heat the oven to 400°F, and place the camembert in a small ovenproof dish.
Top the cheese with garlic, rosemary, and 1 tablespoon olive oil, then bake for 15 minutes.
Boil the tagliatelle in water for about 10 minutes until tender, then drain it.
Warm the cream and remaining olive oil in a large skillet over medium heat, and wilt the spinach for 3 minutes.
Stir the baked cheese and parmesan into the skillet, then toss in the pasta and torn prosciutto.

Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.