Baked Brie Pasta Sauce (Printable)

Silky fettuccine tossed in a creamy brie and tomato sauce, infused with garlic and herbs.

# Ingredient List:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 9 oz brie cheese wheel, rind on, cut into large chunks
03 - 1 lb cherry tomatoes, halved
04 - 3 garlic cloves, thinly sliced
05 - 2 tbsp extra-virgin olive oil
06 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
07 - ½ tsp crushed red pepper flakes (optional)
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper

→ Garnish

10 - 10 fresh basil leaves, torn
11 - Freshly ground black pepper, to taste

# Steps:

01 - Set the oven to 400°F to begin warming the baking dish.
02 - Combine cherry tomatoes, sliced garlic, olive oil, thyme, crushed red pepper flakes, kosher salt, and black pepper in a large ovenproof dish; toss to coat evenly.
03 - Nestle brie chunks into the center of the tomato mixture, ensuring they are partially surrounded by tomatoes.
04 - Bake uncovered for 25 minutes until tomatoes soften and burst and the brie becomes melted and creamy.
05 - Boil fettuccine in salted water following package instructions until al dente. Reserve ½ cup pasta water before draining.
06 - Remove baking dish from oven and stir melted brie and tomatoes into a creamy sauce. Add hot pasta and toss to coat, adjusting consistency with reserved pasta water as needed.
07 - Top with torn basil and an extra grind of black pepper. Serve immediately while warm.

# Expert Advice:

01 -
  • The entire wheel of brie melts into a silky, decadent sauce that feels way more impressive than it actually is to make.
  • Those burst cherry tomatoes create little pockets of sweet tartness throughout, cutting through the richness in the most natural way.
  • It comes together in under 40 minutes and somehow tastes like you spent hours on it.
02 -
  • Don't skip reserving the pasta water, it's what transforms this from a stiff sauce into something silky and elegant.
  • The brie rind might look a little dark after baking but that's exactly what you want, it adds depth and texture to the finished sauce.
03 -
  • Use an ovenproof baking dish that you don't mind bringing to the table because it looks beautiful and keeps everything warm.
  • If your brie isn't melting well by 25 minutes, give it another 5 minutes but check on it because ovens vary and you don't want the cheese to break or separate.
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