Baked Brie Pasta
This Baked Brie Pasta is an easy, creamy pasta dinner made with a wheel of Brie, sweet cherry tomatoes, garlic, olive oil, and fresh basil. Everything bakes together in one dish before being stirred into a silky tomato-Brie sauce and tossed with hot pasta.
If you love baked pasta recipes, also try my baked rigatoni or baked mac and cheese recipe!
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Much like the ever-popular baked feta pasta, this recipe requires very little preparation. Brie, however, gives the sauce a milder, buttery flavor and an especially creamy texture.
It's delicious year-round, but this pasta recipe is particularly lovely during late summer when cherry tomatoes are at their sweetest.
Baked brie pasta is made by roasting cherry tomatoes, garlic, olive oil, and a wheel of Brie until soft and bubbling. The roasted ingredients are then stirred into a creamy tomato sauce and tossed with cooked pasta.
Why You'll Love This Brie Pasta Recipe
This is one of those simple pasta dinners that feels a little special without requiring much additional work.
- Most of the cooking happens in one baking dish.
- Brie creates a mild, creamy sauce without making a separate cheese sauce.
- Cherry tomatoes become sweet and juicy as they roast.
- You can use almost any pasta shape you already have.
- The baked Brie and tomatoes can also be served without pasta as a warm dip with bread, pita chips, or vegetables.
Baked Brie Pasta Ingredients
The complete measurements are in the recipe card below, but here are a few helpful notes about the ingredients:
- Cherry tomatoes: These become sweet, juicy, and lightly caramelized in the oven. Grape tomatoes can also be used.
- Brie cheese: A whole wheel of Brie melts into the roasted tomatoes to make the creamy sauce. The rind is edible, but I prefer to remove it after baking for a smoother pasta sauce.
- Fresh basil: Basil is especially delicious with Brie and tomatoes. Fresh thyme would also work well.
- Garlic: Fresh garlic adds savory flavor to the tomatoes as they roast.
- Olive oil: Use enough to coat the tomatoes and lightly drizzle over the Brie.
- Pasta: Short pasta shapes are particularly good at capturing the creamy sauce, but nearly any pasta you have on hand will work.
- Mozzarella and Parmesan: These are optional, but I love adding a little of each before serving for even more cheesy flavor.
How to Make Baked Brie Pasta
Essentially, you are creating an easy roasted tomato and Brie sauce in the oven and then tossing it with freshly cooked pasta.
Begin by preheating the oven to 350°F.
Step 1: Add the Ingredients to the Baking Dish
Add the cherry tomatoes, basil, and garlic to a 9 x 13-inch baking dish. Drizzle with olive oil and toss to coat.
Place the wheel of Brie in the center of the dish. Using a sharp knife, lightly score the top rind in a crisscross pattern, taking care not to cut through the sides or bottom. Drizzle the Brie with a little additional olive oil.
The rind is completely edible, so scoring it is optional, but it allows the heat to reach the cheese more easily and makes the melted Brie simpler to stir into the tomatoes. Some cooks prefer to slice off the top rind before baking, leaving the sides and bottom intact to hold the cheese together. Either method works.
Step 2: Bake the Brie and Cook the Pasta
Bake for about 35 minutes, or until the tomatoes have softened and begun to burst and the Brie is hot and melted.
While the Brie and tomatoes are baking, cook the pasta in generously salted water according to the package instructions. Drain the pasta and set it aside.
For an especially silky sauce, reserve a small amount of the pasta cooking water before draining.
Step 3: Stir, Toss, and Serve
Remove the baking dish from the oven. Immediately stir the softened Brie into the roasted tomatoes and their juices until a creamy sauce forms.
If any larger pieces of rind remain and you prefer a completely smooth sauce, you can lift them out, but the Brie rind is edible and may also be stirred into the pasta.
Add the cooked pasta and toss until thoroughly coated. If the sauce seems thicker than you would like, stir in a small splash of reserved pasta water.
Serve immediately with shredded mozzarella, grated Parmesan, and additional fresh basil, if desired.
Tips for the Creamiest Brie Pasta
- Use ripe tomatoes: Sweet, flavorful cherry tomatoes make a noticeable difference in this simple sauce.
- Salt the pasta water: Properly seasoned pasta helps balance the richness of the Brie.
- Stir while everything is hot: The Brie is easiest to blend into the tomatoes immediately after the dish comes out of the oven.
- Reserve some pasta water: A small splash can loosen the sauce and help it cling to the pasta.
- Serve promptly: Brie pasta is creamiest shortly after it is assembled.
The Best Pasta for Brie Pasta
I used Sicilian Busiati Pasta, which I found at World Market. I fell in love with its beautiful twisted shape, and the curves hold the creamy sauce particularly well.
You do not need Busiati to make this recipe, though. Fusilli, rotini, penne, rigatoni, shells, or macaroni are all excellent choices. Spaghetti and other long pasta shapes will also work, although short pasta is a little easier to toss with the roasted tomatoes and Brie.
What to Serve with Baked Brie Pasta
Because this pasta is creamy and rich, I like to serve it with something fresh and simple. A green salad, steamed or roasted vegetables, or crusty bread would all pair beautifully with it.
And should you decide to skip the pasta, the baked Brie and tomato mixture makes a delicious warm dip served with toasted bread, pita chips, or fresh vegetables.
Baked Brie Pasta
Equipment
Ingredients
- 2 cups cherry tomatoes
- 2 tablespoons fresh basil torn or chopped plus more for garnish (or substitute fresh thyme)
- 3 garlic cloves sliced
- 2 tablespoons olive oil
- 1 8-oz. wheel Brie cheese
- 10 ounces uncooked pasta
- shredded Mozzarella cheese optional
- Parmesan cheese for serving optional
Instructions
- Preheat the oven to 350°F.
- Add the cherry tomatoes, basil, and garlic to a 9 x 13-inch baking dish. Drizzle with olive oil and toss to coat.
- Place the Brie in the center of the dish. Using a sharp knife, lightly score the top rind in a crisscross pattern without cutting through the sides or bottom. Drizzle a little additional olive oil over the Brie.
- Bake for 35 minutes, or until the tomatoes are softened and the Brie is hot and melted.
- Meanwhile, cook the pasta in salted water according to the package instructions. Drain and set aside.
- Remove the baking dish from the oven. Immediately stir the softened Brie into the tomatoes and their juices until a creamy sauce forms. The Brie rind is edible, but you may remove any larger pieces that separate if you prefer a smoother sauce. Add the cooked pasta and toss until evenly coated. Serve with shredded mozzarella and grated Parmesan, if desired.
Notes
- Pasta: Use any pasta you prefer or have on hand. Cook the pasta while the brie bakes according to package instructions.
- Cheese: I love mozzarella and Parmesan, but you can swap for your favorite cheese, or even skip it.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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It doesn't get easier than this pasta dish! Delicious and perfect for quick meals with no fuss. The family loves it (and I never tell them how easy it is!). All the flavors we love in a simple Italian pasta dish.