Baked Brie Pasta Sauce

The first time I made baked brie pasta, I was trying to impress someone with minimal effort, which sounds like a contradiction but somehow worked perfectly. I'd pulled a wheel of brie from the fridge, some cherry tomatoes from the counter, and thought, why not just let the oven do the heavy lifting? Twenty five minutes later, I opened the door to find something almost embarrassingly luxurious—creamy, bubbling, golden—and realized I'd accidentally discovered something I'd be making constantly.

I remember serving this to friends on a random Tuesday evening, and watching everyone go quiet for a moment before diving back in with their forks. Someone asked if I'd taken a cooking class, and I had to laugh because the hardest part was remembering to reserve the pasta water. That's when I knew this recipe had staying power.

Ingredients

• Fettuccine, 400 g: Use fresh if you can find it, but good quality dried works beautifully too, and honestly, I prefer the bite of dried for this dish.
• Brie cheese wheel, 250 g, rind on: The rind stays on and becomes part of the creamy goodness, so don't trim it away even though you might be tempted.
• Cherry tomatoes, 500 g, halved: They'll burst and soften in the oven, creating little bursts of flavor, so don't worry if they look a bit beat up.
• Garlic, 3 cloves, thinly sliced: Thin slices matter here because you want them to soften and almost melt into the sauce rather than stay chewy.
• Extra-virgin olive oil, 2 tbsp: Use the good stuff you actually enjoy, because you'll taste it directly.
• Fresh thyme, 1 tsp: If you only have dried, use half a teaspoon and it'll still be wonderful.
• Red pepper flakes, ½ tsp: Optional but I've stopped leaving this out because it adds a tiny background warmth.
• Kosher salt and black pepper: Taste as you go because cheese already brings saltiness.
• Fresh basil leaves, 10, torn: Tear these with your hands right before serving so they stay bright and don't bruise.

Instructions

Heat your oven and prep:

Get the oven to 200°C (400°F) first so it's ready when you are. While it preheats, halve your tomatoes and thinly slice the garlic.

Build your sauce base:

Toss the tomatoes, garlic, olive oil, thyme, red pepper flakes, salt, and pepper together in a large ovenproof baking dish. Everything should look glossy and well combined.

Nestle in the brie:

Cut the brie into large chunks and nestle them into the center of the dish, letting them sit mostly surrounded by the tomatoes. They don't need to be covered.

Let it bake:

Slide the whole thing into the oven for 25 minutes until the tomatoes have burst and softened and the brie has melted into a glossy, creamy pool. You'll see it start to bubble around the edges.

Cook the pasta:

While everything bakes, get a large pot of salted water going and cook the fettuccine to al dente according to the package. Before draining, scoop out about ½ cup of that starchy pasta water and set it aside.

Combine and toss:

Pull the baking dish from the oven and give the melted brie a good stir with the tomatoes until everything comes together into a creamy sauce. Add the hot drained pasta and toss well, adding splashes of that reserved pasta water until the sauce coats everything in a silky way.

Finish and serve:

Tear fresh basil over the top, crack fresh pepper over everything, and serve immediately while it's still hot and luxurious.

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This dish has become my go-to when I want to feel like I'm doing something special without actually stressing. There's something about watching a wheel of cheese melt into something completely transformed that never gets old.

Why This Works So Well

Baking everything together means the flavors get really intimate with each other. The tomatoes release their juices, the garlic softens and sweetens, and the brie acts like a creamy canvas that catches all of it. It's less about technique and more about trusting the oven to do its thing while you handle the pasta.

Variations I've Tried

Sometimes I'll stir in a handful of baby spinach or arugula right before tossing with the pasta for a little freshness and green color. Other times I've used camembert instead of brie when that's what I have on hand, and honestly it's almost better because it's slightly earthier. You could even add a splash of white wine to the tomato mixture if you want to get fancier about it.

Serving and Pairing

I serve this straight from the baking dish if I'm keeping it casual, or I'll transfer it to a warm serving bowl if I'm trying to look like I have my life together. A crisp Sauvignon Blanc or Pinot Grigio alongside is perfect because the acidity cuts right through the richness in the best way possible.

• Serve immediately while the sauce is still warm and silky.
• If you have extra, you can reheat it gently on the stovetop with a splash of water or milk to loosen it back up.
• Leftover brie pasta is honestly amazing cold straight from the fridge the next day if you're in a hurry.

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This recipe proves that sometimes the simplest ideas, executed with good ingredients and a little patience, turn into something you'll make again and again. It's become one of those dishes I reach for when I want to feel a little fancy without the fuss.

Recipe FAQs

→ What type of pasta works best with this sauce?

Silky fettuccine pairs perfectly, allowing the creamy brie sauce to coat each strand evenly.

→ Can I substitute brie with another cheese?

Camembert can be used as a similar alternative, offering a comparable creamy texture and mild flavor.

→ How do the cherry tomatoes enhance the sauce?

Roasting the cherry tomatoes brings out their natural sweetness and adds a bright, juicy depth to the creamy sauce.

→ Is it possible to make this dish spicier?

Adding crushed red pepper flakes during baking gives the sauce a gentle heat without overpowering the flavors.

→ What herbs complement the flavors best?

Fresh thyme and basil add aromatic notes that balance the richness of the brie and the sweetness of the tomatoes.