Simmering Marinara with Brie

Simmering Marinara with Brie

6
MQSMITH 0

"Wonderful marinara sauce with the rich taste of brie. Serve over your favorite pasta."
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Ingredients

55 m servings 268 cals
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Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large skillet over medium heat, heat olive oil. Saute garlic, but do not allow to brown. Stir in tomatoes and half the basil. Reduce heat and simmer 45 minutes.
  2. Stir in remaining basil. Remove the rind from the Brie and place in the pan. Allow the cheese to melt without stirring, then stir to combine and remove from heat. Serve sauce immediately.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

Food fit for a king! Delicious! Cheese-lovers' delight!

Most helpful critical review

I'm sorry, but the small pieces of semi-melted brie floating in my sauce did nothing to enhance the flavor or make it special.

Food fit for a king! Delicious! Cheese-lovers' delight!

Wow! I just loved this dish. I didn't have fresh basil, so I added dried basil and fresh parsley. I also sauteed cubed chicken in olive oil, garlic and italian herbs on the side and added at t...

That's pretty good :) Thanks. I will make again. I love a cheesy sauce. However, I don't love saucy cheese. To the review that reported there were cheese lumps in her sauce... cheese melts, duh!

I had this same recipe last night at a friend's home. However, it was served at room temperature (do not simmer to melt cheese!) Served as a topping for sliced crusty bread. A bruchetta of so...

Easy and tasty... I'll be making it again.

I'm sorry, but the small pieces of semi-melted brie floating in my sauce did nothing to enhance the flavor or make it special.