Baked Brie Pasta Sauce (Print)

Creamy melted brie and roasted cherry tomatoes combine with fettuccine for a rich Italian-inspired dish.

# Ingredients:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 9 oz brie cheese wheel with rind, cut into large chunks
03 - 1 lb cherry tomatoes, halved
04 - 3 cloves garlic, thinly sliced
05 - 2 tbsp extra-virgin olive oil
06 - 1 tsp fresh thyme leaves (or ½ tsp dried)
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

# Instructions:

01 - Set the oven to 400°F and prepare for baking.
02 - In a large ovenproof baking dish, toss cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, kosher salt, and black pepper until evenly mixed.
03 - Place the chunks of brie in the center of the tomatoes, allowing them to be partially surrounded.
04 - Bake uncovered for 25 minutes, until tomatoes soften and burst and brie becomes melted and gooey.
05 - Meanwhile, cook fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup pasta water before draining.
06 - Remove baking dish from oven and stir melted brie with tomatoes to create a smooth, creamy sauce.
07 - Add hot, drained fettuccine to the baking dish and toss to coat thoroughly, adding reserved pasta water as needed for desired consistency.
08 - Sprinkle torn basil leaves on top, finish with freshly ground black pepper, and serve immediately.

# Pro Tips:

01 -
  • The whole wheel of brie does the heavy lifting, so there's no cream to worry about curdling or reducing.
  • It looks restaurant-worthy but takes less time than ordering delivery, which is its own kind of magic.
02 -
  • Don't skip reserving pasta water—it's the secret to keeping the sauce silky instead of letting it turn into a thick, gluey mass as the pasta continues to absorb liquid.
  • The brie rind won't fully dissolve, but that's exactly what you want. It's an anchor for the melted center and adds subtle complexity that makes people ask what your secret ingredient is.
03 -
  • Buy the best brie you can find—the flavor of the cheese becomes the backbone of this entire dish, so it's worth the upgrade.
  • If your baking dish is narrow and deep, the tomatoes may steam rather than burst. Use something wider and shallower so the tomatoes get proper exposure to the oven heat and concentrate their sweetness.
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