Baked Brie Pasta Sauce (Printable)

Silky brie melts with roasted cherry tomatoes and herbs, tossed with fettuccine for an indulgent Italian-inspired 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)
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

# Directions:

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 to evenly coat.
03 - Nestle the brie chunks into the center of the baking dish, surrounded by the tomatoes.
04 - Bake uncovered for 25 minutes until tomatoes soften and burst and brie is melted and creamy.
05 - Meanwhile, cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
06 - Remove the baking dish from the oven and stir the melted brie and tomatoes together until a creamy sauce forms.
07 - Add hot drained fettuccine into the baking dish and toss to coat thoroughly, adding reserved pasta water to achieve desired sauce consistency.
08 - Scatter torn basil leaves on top and finish with freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen but you barely lifted a finger.
  • The brie melts into a creamy sauce without any cream or butter needed.
  • You can prep everything in one dish and let the oven do the work while you pour yourself a glass of wine.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of clumps.
  • If your brie is cold from the fridge, let it sit out for 10 minutes before baking so it melts more evenly.
  • Toss the pasta in the baking dish itself instead of transferring to a bowl, you'll get every bit of that melted cheese.
03 -
  • Use a baking dish that's just big enough to hold everything snugly, it keeps the cheese and tomatoes close so they meld together.
  • If you want extra flavor, drizzle a little balsamic glaze over the top before serving, it adds a sweet-tart finish that's addictive.
  • Toast some crusty bread while the pasta bakes, you'll want something to soak up every last bit of sauce from the dish.
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