Baked Brie Pasta Sauce

I pulled this dish together on a Tuesday night when I had friends coming over and absolutely nothing planned. A wheel of brie sat in my fridge, leftover from a cheese board I never assembled, and a carton of cherry tomatoes was about to turn. I tossed everything into a baking dish, slid it into the oven, and twenty-five minutes later, the kitchen smelled like a French bistro. When I stirred that molten brie into the roasted tomatoes, it turned into the kind of sauce that makes you forget you were winging it.

The first time I made this, my friend Rachel stood in my kitchen watching the brie bubble and melt, and she said it looked like something from a food magazine. I laughed because I'd literally just dumped everything in a dish and hoped for the best. But when we sat down and twirled that first forkful, the way the cheese coated the fettuccine and the tomatoes collapsed into little pockets of sweetness, we both went quiet. That's when I knew this recipe was a keeper.

Ingredients

• Fettuccine: The flat ribbons hold onto the creamy sauce beautifully, and their tender bite makes every mouthful satisfying.
• Brie cheese wheel: Leave the rind on, it melts right into the sauce and adds a subtle earthy note that makes the whole dish taste more complex.
• Cherry tomatoes: Halving them helps them collapse faster in the oven, releasing their juices to mingle with the melting cheese.
• Garlic: Slice it thin so it softens and sweetens in the heat without burning or turning bitter.
• Extra-virgin olive oil: Use a good one here, it carries the flavor of the garlic and thyme and helps everything roast evenly.
• Fresh thyme leaves: A little goes a long way, the tiny leaves add a warm, herbal backbone that keeps the dish from feeling too heavy.
• Crushed red pepper flakes: Optional, but a pinch gives the sauce a gentle heat that cuts through the richness.
• Kosher salt and black pepper: Season the tomatoes well before baking, it draws out their sweetness and balances the creamy brie.
• Fresh basil leaves: Tear them at the last second and scatter them on top, the bright green and peppery aroma wake up the whole plate.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and let it heat fully while you get everything ready. This ensures the tomatoes and brie start roasting immediately when they go in.

Toss the tomatoes and aromatics:

In a large ovenproof baking dish, combine the halved cherry tomatoes, sliced garlic, olive oil, thyme, red pepper flakes, salt, and pepper, tossing everything with your hands so each tomato is lightly coated. The smell of raw garlic and thyme hitting the olive oil is the moment you know this is going to be good.

Nestle the brie:

Cut the brie into large chunks and tuck them into the center of the tomato mixture, letting them sit half-buried like little islands. As they bake, they'll melt and pool into the tomatoes, creating the base of your sauce.

Bake until bubbly:

Slide the dish into the oven and bake uncovered for 25 minutes, until the tomatoes are soft and bursting and the brie is melted and gooey. The edges of the tomatoes will caramelize slightly, and the cheese will start to brown in spots.

Cook the pasta:

While the brie bakes, bring a large pot of salted water to a boil and cook the fettuccine until al dente, following the package directions. Before draining, scoop out half a cup of the starchy pasta water and set it aside.

Stir the sauce together:

Pull the baking dish from the oven and use a spoon to stir the melted brie and roasted tomatoes together, watching them combine into a creamy, glossy sauce. If it looks too thick, splash in a little pasta water to loosen it.

Toss with pasta:

Add the hot drained fettuccine directly to the baking dish and toss everything together with tongs, letting the sauce coat every strand. Add more pasta water a tablespoon at a time if you need a silkier consistency.

Garnish and serve:

Tear the fresh basil leaves over the top and finish with a few grinds of black pepper. Serve immediately while the pasta is hot and the sauce is still clinging to it.

Save

I made this for my mom on her birthday last year, and she said it reminded her of a trip she took to Provence in her twenties. She'd never mentioned that trip before, but the smell of the basil and the way the brie melted brought it all back. We sat at the table longer than usual that night, and she told me stories I'd never heard. That's what I love about this dish, it has a way of making ordinary moments feel special.

How to Make It Even Better

If you want to add a little greenery, toss a handful of baby spinach or arugula into the baking dish right after you pull it from the oven. The residual heat will wilt the greens just enough, and they add a fresh, peppery contrast to the creamy sauce. I've also stirred in a handful of toasted pine nuts at the end for a bit of crunch, and it turned the dish into something that felt even more restaurant-worthy.

What to Serve It With

This pasta is rich and indulgent, so I like to keep the sides simple. A crisp green salad with lemon vinaigrette cuts through the creaminess, and a crusty baguette is perfect for mopping up any sauce left in the dish. If you're pouring wine, go for a chilled Sauvignon Blanc or Pinot Grigio, the acidity balances the brie and tomatoes beautifully.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to two days, though the sauce will thicken as it cools. When you reheat it, add a splash of water or broth to the pan and warm it gently over low heat, stirring until the sauce loosens back up. I've also eaten it cold straight from the fridge the next day, and honestly, it's still delicious.

• If you don't have fettuccine, penne or rigatoni work just as well and catch the sauce in their ridges.
• Swap the brie for camembert if that's what you have, the flavor is nearly identical.
• For a little extra depth, drizzle a teaspoon of balsamic glaze over the finished pasta before serving.

Save

This recipe has become my go-to when I want something that feels fancy but doesn't require much planning or effort. Every time I make it, someone asks for the recipe, and I love telling them it's just brie, tomatoes, and a little bit of heat.

Recipe FAQs

→ Can I use a different cheese instead of brie?

Camembert works well as a substitute, offering a similar creamy texture and mild flavor.

→ How can I adjust the sauce's consistency?

Reserve some pasta water and add it gradually while tossing to achieve a silky, smooth sauce.

→ What herbs complement this dish best?

Fresh thyme and basil enhance the flavors, providing earthy and aromatic notes.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat and features vegetarian-friendly ingredients like cheese and vegetables.

→ Can I make this dish spicier?

Adding crushed red pepper flakes before baking introduces a subtle heat without overpowering the creamy sauce.

→ What wine pairs well with this pasta?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the rich, creamy flavors nicely.