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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).
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. Recipe developed by Marianne Williams