Save I stumbled onto this recipe on a rainy Thursday when I had a wedge of brie sitting in the fridge and no plan for dinner. The idea of baking an entire wheel of cheese felt almost reckless, but I was tired and curious. When I pulled that dish out of the oven, the brie had puddled into the tomatoes, golden and glossy, and the smell alone made me forget I'd been skeptical. I tossed it with fettuccine right there in the baking dish, and it clung to every strand like silk.
The first time I made this for friends, I served it straight from the baking dish because I didn't want to lose any of that glossy sauce clinging to the sides. Someone said it felt like being in on a secret, and I think that's exactly what this recipe is. It's indulgent and a little over the top, but in the most comforting way possible. Now I make it whenever I want to feel like I'm treating myself, even on a weeknight.
Ingredients
- Fettuccine: The wide ribbons are perfect for holding onto all that creamy sauce, though penne or rigatoni would work if that's what you have.
- Brie cheese wheel: Use a whole wheel with the rind on, it melts into the tomatoes and becomes the heart of the sauce.
- Cherry tomatoes: They burst in the oven and release their sweet juices, which mix with the brie to create something magic.
- Garlic: Slice it thin so it softens and sweetens in the oven without burning.
- Extra-virgin olive oil: It helps everything roast evenly and adds a fruity richness to the sauce.
- Fresh thyme: A little goes a long way, it adds an earthy note that balances the richness of the cheese.
- Crushed red pepper flakes: Optional, but a pinch of heat cuts through the creaminess and wakes everything up.
- Kosher salt and black pepper: Season the tomatoes before baking so the flavors bloom in the oven.
- Fresh basil: Torn at the last second, it adds brightness and makes the whole dish feel alive.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and gather your baking dish. This is the kind of recipe that comes together fast once you start, so have everything ready.
- Toss the tomatoes:
- In your baking dish, combine the cherry tomatoes, garlic, olive oil, thyme, red pepper flakes, salt, and pepper. Use your hands to toss everything so each tomato is glossy with oil.
- Nestle the brie:
- Place the brie chunks right in the center of the dish, surrounded by tomatoes. They'll soften and collapse around the cheese as it melts.
- Bake until bubbly:
- Slide the dish into the oven and bake for 25 minutes. You'll know it's ready when the tomatoes are bursting and the brie is molten and starting to brown at the edges.
- Cook the pasta:
- While the brie bakes, boil your fettuccine in salted water until al dente. Before draining, scoop out half a cup of the starchy pasta water, you'll need it to loosen the sauce.
- Stir the sauce:
- Pull the baking dish from the oven and use a spoon to stir the melted brie into the tomatoes. It'll look like a creamy, glossy pool of gold.
- Toss with pasta:
- Add the hot drained fettuccine directly to the baking dish and toss with tongs, adding splashes of pasta water until the sauce clings to every strand. It should look silky, not dry.
- Finish and serve:
- Scatter torn basil over the top and crack fresh black pepper over everything. Serve it warm, straight from the dish if you want.
Save I made this once on a night when I was too tired to care about plating, and I ate it standing at the counter with a fork straight from the dish. It tasted like comfort and abundance, the kind of food that reminds you why cooking at home can feel like an act of kindness to yourself. That's when I knew this recipe was a keeper.
Choosing Your Cheese
Brie is traditional here, but camembert works just as well and has a slightly earthier flavor. I've also tried this with a soft goat cheese when I wanted something tangier, and it was fantastic. Just make sure whatever cheese you use is creamy and melts easily, nothing too firm or aged.
Making It Your Own
If you want to sneak in some greens, toss a handful of baby spinach or arugula into the baking dish right before you add the pasta. The heat will wilt them just enough without making them soggy. I've also added a squeeze of lemon juice at the end when I wanted a little brightness to cut through the richness.
Serving and Pairing
This pasta is rich enough to be the star of the meal, but I like to serve it with a simple green salad dressed in lemon vinaigrette to balance things out. A crisp white wine like Sauvignon Blanc or Pinot Grigio is perfect here, the acidity cuts through the creaminess and makes every bite feel lighter.
- Serve it family style right from the baking dish for a cozy, informal feel.
- Leftovers reheat surprisingly well with a splash of water or broth to loosen the sauce.
- If you're feeding a crowd, double the recipe and use two baking dishes so everything roasts evenly.
Save This is the kind of recipe that makes you feel like you've cracked a code, something this delicious shouldn't be this easy. I hope it becomes one of those dishes you turn to when you want to feel taken care of, because that's exactly what it does for me.
Recipe FAQs
- → What is the best way to melt the brie for the sauce?
Baking the brie alongside cherry tomatoes allows it to melt gently, creating a smooth, creamy sauce that blends perfectly with the roasted tomatoes and herbs.
- → Can I use other types of pasta with this sauce?
Yes, while fettuccine is recommended for its silky texture, other long pastas like linguine or tagliatelle also work well with this creamy sauce.
- → How do the cherry tomatoes enhance the dish?
Roasting cherry tomatoes brings out their natural sweetness and softness, adding depth and a bright contrast to the rich baked brie.
- → Is it necessary to keep the rind on the brie?
Keeping the rind on helps the brie maintain its structure during baking and contributes a subtle earthiness to the sauce’s flavor.
- → Can I add extra greens to this dish?
Adding baby spinach or arugula before tossing with pasta adds freshness and a slight peppery note, enhancing the overall flavor and texture.