Go Back
Baked Brie Pasta Recipe
Ash Tyrrell

Baked Brie Pasta Recipe

I stumbled onto baked brie pasta on a night when my fridge had almost nothing in it just a half wheel of brie, a carton of cherry tomatoes, and some pasta at the back of the pantry. I honestly expected a mediocre "clean out the kitchen" dinner, but what came out of the oven was rich, creamy, and shockingly close to a restaurant-style sauce
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 wheel of brie cheese 8 oz. – this melts down into the creamy base of the sauce, so don't swap it for pre-shredded cheese.
  • 2 cups cherry tomatoes – they burst in the oven and add natural sweetness and juiciness to the sauce.
  • 2 tablespoons olive oil – helps the tomatoes roast evenly and adds a silky finish to the final dish.
  • 2 teaspoons fresh thyme – fresh herbs give a much brighter more fragrant flavor than dried ones here.
  • 10 oz. pasta of your choice – short shapes like penne or fusilli hold the creamy sauce best.
  • 2 cloves garlic minced (optional but recommended) – adds depth since brie on its own can taste mild.
  • Salt and black pepper to taste – essential for waking up the flavor of the mild brie.
  • Fresh basil for garnish – a fresh, herby finish that balances the richness of the cheese.

Method
 

  1. Set your oven to 350°F and let it fully heat before you put anything inside. A properly preheated oven ensures the brie melts evenly instead of cooking unevenly on one side. I usually use this waiting time to prep my tomatoes and trim the cheese.
  2. Using a sharp knife, carefully slice off the top rind of the brie wheel, leaving the sides and bottom intact. This step lets the heat reach the center of the cheese so it melts into a smooth, saucy texture instead of staying firm in the middle.
  3. In your baking dish, combine the cherry tomatoes, olive oil, minced garlic (if using), and fresh thyme. Give everything a good toss so the tomatoes are evenly coated. Push them toward the edges of the dish to make space for the cheese in the center.
  4. Place the trimmed brie wheel in the middle of the baking dish, nestled among the tomatoes. Slide the dish into the oven and bake for about 35 minutes, or until the rind has softened completely and the center is fully melted and gooey.
  5. While the cheese bakes, bring a large pot of salted water to a boil and cook your pasta until al dente. I always save a splash of the starchy pasta water before draining, since it helps loosen the sauce later if needed.
  6. Once the brie and tomatoes come out of the oven, immediately stir them together right in the baking dish until they form a creamy, cohesive sauce. Add the drained pasta and toss until every piece is coated in that melty, tomato-flecked sauce.
  7. Season with salt and pepper to taste, top with fresh basil, and serve immediately while the sauce is still warm and silky. This dish is best enjoyed fresh, right out of the dish.

Notes

  • I always buy a good-quality brie since cheap versions don't melt as smoothly and can turn grainy.
  • I add a pinch of red pepper flakes for a subtle kick that cuts through the richness.
  • I reserve some pasta water because a splash helps thin out the sauce if it feels too thick.
  • I let the cheese and tomatoes rest for a minute or two before stirring, which helps everything blend more evenly.
  • I finish with freshly cracked pepper and a drizzle of good olive oil right before serving for extra flavor.