Baked Brie Pasta Sauce (Printable)

Creamy baked brie melds with cherry tomatoes, garlic, and herbs over tender fettuccine for a rich, flavorful dish.

# What You Need:

→ 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 cloves garlic, 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

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Combine cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, kosher salt, and black pepper in a large ovenproof baking dish; toss until evenly mixed.
03 - Nestle brie chunks into the center of the baking dish, partially surrounded by the tomatoes.
04 - Bake uncovered for 25 minutes until tomatoes are softened and bursting, and brie is melted and creamy.
05 - Prepare fettuccine in a large pot of boiling salted water according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain pasta.
06 - Remove baking dish from oven; stir melted brie and tomatoes to create a smooth sauce. Add hot pasta and toss well, incorporating reserved pasta water as needed to achieve a silky texture.
07 - Scatter torn basil leaves over the pasta dish and season with freshly ground black pepper to taste. Serve immediately.

# Expert Tips:

01 -
  • It looks wildly impressive but requires almost no actual cooking skill, just an oven and a little patience.
  • The brie melts into the tomatoes and creates this velvety sauce that clings to every strand of pasta without needing cream or butter.
  • You can assemble the whole thing in ten minutes and let the oven do the work while you open wine or set the table.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the sauce glossy and cohesive instead of greasy or clumpy.
  • Let the brie come to room temperature before baking if you can, it melts faster and more evenly that way.
  • Stir the sauce right in the baking dish instead of transferring it, you'll lose half the flavor if you leave those caramelized bits behind.
03 -
  • Use a shallow baking dish instead of a deep one so the tomatoes get more surface contact with the heat and caramelize better.
  • If your brie isn't melting fast enough, tent the baking dish with foil halfway through and it'll soften right up.
  • Taste the sauce before tossing the pasta and adjust the salt, the cheese is salty but the tomatoes can be sweet and you want balance.
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