Baked Brie Pasta Sauce (Printable Version)

A creamy baked brie sauce with cherry tomatoes, garlic, and herbs paired with tender fettuccine.

# What You'll Need:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 9 oz brie cheese wheel, rind intact, 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 - Set the oven to 400°F to prepare for baking the sauce.
02 - Combine halved cherry tomatoes, sliced garlic, olive oil, thyme, crushed red pepper flakes, kosher salt, and ground black pepper in a large ovenproof baking dish; toss evenly.
03 - Nestle the chunks of brie into the center of the tomato mixture, ensuring they are partially surrounded.
04 - Bake uncovered for 25 minutes until tomatoes are soft and bursting and brie is melted and gooey.
05 - While the sauce bakes, cook fettuccine in a large pot of salted boiling water until al dente, according to package instructions. Reserve ½ cup pasta water and drain.
06 - Remove the baking dish from oven and stir the melted brie and tomatoes together until a creamy sauce forms.
07 - Add the hot drained fettuccine to the sauce and toss to coat evenly, adding reserved pasta water as needed to achieve a silky consistency.
08 - Garnish the pasta with torn basil leaves and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It tastes like something you'd order at a candlelit restaurant, but you make it in one baking dish with barely any effort.
  • The brie melts into a velvety, tangy sauce that clings to every strand of pasta without needing cream or butter.
  • Roasting the tomatoes until they burst makes them sweet and jammy, balancing the richness of the cheese perfectly.
  • You can have this on the table in forty minutes, and it looks impressive enough to serve to anyone.
02 -
  • Do not skip reserving the pasta water, it's the secret to making the sauce silky instead of clumpy or dry.
  • Use a baking dish that can go from oven to table, it keeps the pasta warm and makes serving easier.
  • If your brie is very cold, let it sit at room temperature for ten minutes before baking so it melts evenly.
03 -
  • Roast the tomatoes until some of them are starting to char slightly, that caramelization adds a deep, sweet flavor you can't get any other way.
  • If you want to make this ahead, roast the tomatoes and brie up to two hours in advance, then reheat gently before tossing with freshly cooked pasta.
  • Use a shallow baking dish rather than a deep one, it helps the tomatoes roast faster and get more color on them.
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