Pin It I wasn't planning to fall in love with brie in a baking dish, but here we are. A friend texted me a photo of molten cheese surrounded by blistered tomatoes, no recipe attached, just trust me. I bought the ingredients on the way home and by dinner I was scraping every last bit of creamy, garlicky sauce off the edges of the pan. It tasted like something you'd order at a tucked-away trattoria, not something you'd pull off on a Wednesday with pantry staples and zero culinary training.
The first time I made this for my sister, she stood in the kitchen with her arms crossed, skeptical that cheese with the rind still on could turn into sauce. Then I pulled the dish out of the oven and stirred it all together, and she went quiet. She ate two bowls and texted me the next day asking if I'd make it again that weekend.
Ingredients
- Fettuccine: Wide, flat noodles are perfect here because they catch all that creamy sauce in their folds, though any long pasta works if that's what you have.
- Brie cheese wheel: Leave the rind on and cut it into big chunks so it melts into puddles of richness, the rind softens completely and adds a subtle earthy flavor.
- Cherry tomatoes: Halved so they burst and caramelize in the oven, releasing their sweet juices that mingle with the melted cheese.
- Garlic: Slice it thin so it gets golden and fragrant without burning, raw garlic would be too sharp here.
- Extra-virgin olive oil: A good quality oil makes a difference since it coats the tomatoes and helps everything roast evenly.
- Fresh thyme leaves: A little goes a long way, it adds a woodsy warmth that balances the richness of the brie.
- Crushed red pepper flakes: Optional but I always add them for a gentle heat that wakes up the sweetness of the tomatoes.
- Kosher salt and black pepper: Season generously, the pasta will soak up a lot of flavor and needs that backbone.
- Fresh basil leaves: Torn at the last second so they stay bright green and aromatic, don't skip this step.
Instructions
- Preheat and Prep:
- Set your oven to 200°C and give it time to fully heat up. While it warms, halve your tomatoes and slice the garlic thin so everything cooks evenly.
- Assemble the Baking Dish:
- Toss the tomatoes, garlic, olive oil, thyme, red pepper flakes, salt, and pepper directly in your baking dish until everything glistens. Nestle the brie chunks right in the center, letting the tomatoes surround them like a warm hug.
- Bake Until Bubbly:
- Slide the dish into the oven uncovered and let it bake for 25 minutes. You'll know it's ready when the tomatoes are soft and bursting and the brie has melted into a molten, gooey pool.
- Cook the Pasta:
- While the oven works its magic, boil your fettuccine in well-salted water until al dente, then drain and save half a cup of that starchy pasta water. You'll need it to loosen the sauce later.
- Stir It All Together:
- Pull the baking dish out and use a spoon to stir the melted brie and tomatoes into a creamy, cohesive sauce. Add the hot pasta directly to the dish and toss everything together, adding splashes of pasta water until the sauce is silky and clings to every noodle.
- Garnish and Serve:
- Tear fresh basil over the top and finish with a few grinds of black pepper. Serve immediately while it's still steaming and the cheese is at its creamiest.
Pin It There's a moment right after you toss the pasta when the whole dish smells like roasted garlic and fresh basil and you realize you made something that feels special without really trying. That's when this recipe stopped being just dinner and started being the thing I make when I want to feel like I have my life together, even when I don't.
Choosing Your Cheese
Brie is traditional here, but camembert works just as beautifully if you want something a little funkier and more pungent. I've also tried this with a soft goat cheese wheel and it was tangy and lovely, though it doesn't melt quite as smoothly. Whatever you choose, make sure it's a cheese you'd want to eat on its own, because it's the star of the show.
Adding Greens
If you want to sneak in some vegetables without changing the vibe, toss a handful of baby spinach or arugula into the baking dish right after it comes out of the oven. The greens wilt into the hot sauce and add a pop of color and a slight bitterness that balances all that richness. I do this almost every time now and it makes me feel slightly less guilty about eating an entire wheel of cheese.
Serving and Pairing
This pasta is rich enough to be the main event, but it pairs beautifully with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. For wine, go with something crisp and acidic like a Sauvignon Blanc or Pinot Grigio, the brightness lifts the dish without competing with it. If you're feeling fancy, a slice of crusty bread to mop up the sauce is non-negotiable.
- Let the baking dish cool for a minute before serving so no one burns their tongue on molten cheese.
- Leftovers reheat surprisingly well in a skillet with a splash of water or broth to loosen the sauce.
- Double the recipe if you're feeding a crowd, it scales up perfectly and always disappears fast.
Pin It This is the kind of recipe that makes people ask for the details, and when you tell them it's just cheese and tomatoes in the oven, they don't believe you. Let them wonder, or better yet, invite them over and let them taste it for themselves.
Recipe FAQs
- → What is the best way to melt brie for the sauce?
Baking the brie with cherry tomatoes allows it to soften gently, melting into a creamy texture that blends well with the other ingredients.
- → Can I substitute the fettuccine with other pasta types?
Yes, long pasta like linguine or tagliatelle work well to hold the creamy sauce and maintain the dish's texture.
- → How do the cherry tomatoes enhance the sauce?
Roasting cherry tomatoes brings out their natural sweetness and slight acidity, balancing the richness of the melted brie.
- → Is it possible to adjust the spice level in this dish?
Absolutely, the crushed red pepper flakes are optional and can be adjusted to your preferred heat level or omitted entirely.
- → What herbs are recommended to complement the flavors?
Fresh thyme and basil leaves pair beautifully with the creamy brie and tomatoes, adding depth and a bright, herbal note.