Baked Brie Pasta Sauce

The first time I made this, I wasn't planning anything fancy—I'd just bought a wheel of brie on impulse at the market, and my roommate was coming over hungry. I threw together what I had: cherry tomatoes, some garlic, olive oil, and a leap of faith into the oven. Twenty-five minutes later, the kitchen smelled like melted heaven, and when I stirred that golden, creamy sauce together, I realized I'd accidentally created something unforgettable. It's been my go-to ever since.

I made this for a dinner party once, nervous about whether it would impress, and watched my guests' faces light up when they twirled their first forkful. Someone asked if it was from a fancy restaurant recipe, and I had to laugh—the secret was just letting good ingredients do what they naturally do together.

Ingredients

• Fettuccine: Use 400g dried pasta, and please don't skip reserving the pasta water—it's the secret to a sauce that clings instead of pooling.
• Brie cheese wheel: That rind is your friend, keeping the cheese intact as it melts into something almost molten, so leave it on and cut into generous chunks.
• Cherry tomatoes: Halve 500g of them and let the oven's heat coax out their sweetness until they're nearly bursting.
• Garlic: Three cloves, thinly sliced so they soften and perfume the oil without becoming bitter.
• Extra-virgin olive oil: Two tablespoons of good oil here makes a real difference in depth of flavor.
• Fresh thyme: One teaspoon fresh leaves (or half that if dried) brings an earthy whisper without overpowering.
• Crushed red pepper flakes: Half a teaspoon optional, but I use them—the gentle heat wakes up the richness.
• Kosher salt and black pepper: Start with what's called for and adjust once you taste.
• Fresh basil and black pepper for garnish: Tear the basil by hand just before serving so it stays bright and fragrant.

Instructions

Warm your oven and prep the vegetables:

Heat to 200°C (400°F) and toss your halved cherry tomatoes with sliced garlic, olive oil, thyme, red pepper flakes, salt, and pepper in a large ovenproof baking dish. The oil should glisten over everything.

Nestle in the brie:

Cut your brie into large chunks and settle them into the center of the dish, letting the tomato mixture cradle them. They'll stay mostly on top, which is exactly what you want.

Let the oven do the work:

Bake uncovered for 25 minutes until the tomatoes are soft and beginning to burst at the seams, and the brie looks absolutely melted and gooey.

Time the pasta perfectly:

While the oven works, cook your fettuccine in salted boiling water until al dente—and before you drain it, scoop out about half a cup of that starchy water and set it aside. This liquid gold will make your sauce velvety.

Transform sauce and pasta together:

Pull the baking dish from the oven and stir everything together with a wooden spoon until the brie and tomatoes become a creamy, luxurious sauce. Add the hot drained pasta directly to the dish and toss gently, loosening with pasta water until the consistency feels silky and coats each strand.

Finish and serve:

Scatter torn basil over the top, crack fresh pepper across it all, and serve immediately while it's still warm and the brie is at its most voluptuous.

Save

There's a moment when you pull that baking dish from the oven and the whole kitchen transforms into something warm and inviting, the tomatoes glistening like jewels in melted gold. That's when cooking stops being a task and becomes a small gift you're about to give yourself.

Why the Rind Matters

I used to carefully cut away the rind because I thought I was supposed to, until a friend asked why I was making the job harder. The rind actually helps the brie hold its shape just long enough to melt evenly into the sauce, and it adds a subtle earthiness that pure cheese never could. Now I see it as part of the ingredient, not something to remove.

Playing with Heat and Sweetness

The red pepper flakes are optional, but I've learned they're the secret whisper in this dish—just enough to make the richness feel balanced rather than heavy. The tomatoes provide natural sweetness, but oven heat concentrates it, turning them almost jammy and giving you little bursts of flavor against the creamy cheese. This contrast is what keeps you reaching for another forkful.

Ways to Make It Your Own

This sauce welcomes additions because its foundation is so solid—I've stirred in baby spinach or arugula just before tossing with pasta, and once I added a handful of sun-dried tomatoes for extra depth. You could swap brie for camembert if you want something slightly earthier, or even add a small splash of white wine to the tomato mixture before baking.

• Fresh spinach or arugula can be tossed in at the end for a pop of green and peppery brightness.
• A handful of pine nuts or toasted breadcrumbs scattered on top adds a textural surprise.
• If you have it, a small pinch of fresh tarragon or chervil changes the entire personality in delightful ways.

Save

This is one of those dishes that proves you don't need complicated techniques or rare ingredients to feel like you're eating something special. Serve it with a crisp white wine and good company, and watch what happens.

Recipe Guide

→ How do you melt the brie evenly?

Baking the brie nestled among cherry tomatoes allows it to soften and melt gently without separating, creating a smooth sauce.

→ Can I use other pasta types?

Fettuccine works best for this creamy sauce, but tagliatelle or pappardelle are great alternatives to hold the luscious coating.

→ What herbs complement the dish?

Fresh thyme adds subtle earthiness roasted with the tomatoes, and torn basil leaves scattered on top enhance brightness and aroma.

→ How to adjust the sauce consistency?

Reserve some pasta water and add it gradually when tossing to achieve a silky, smooth sauce that clings to the noodles.

→ Is there a good substitute for brie?

Camembert cheese offers a similar creamy texture and mild flavor, making it a suitable alternative in this dish.