Save to Pinterest I used to think baked cheese dishes were fussy until a friend pulled this off on a weeknight with nothing but a single dish and some confidence. The kitchen smelled like a bakery meets an Italian grandmother's table. I stood there watching the brie collapse into itself, pooling around cherry tomatoes that had given up their skins. It didn't feel like cooking, it felt like witnessing something happen on its own.
I made this the night my sister came over unannounced, hungry and tired from a long drive. She sat at the counter while I tossed everything into the dish, and when I pulled it from the oven she said it looked like something from a restaurant. I didn't correct her. We ate in silence for the first few bites, which is how I knew it worked.
Ingredients
- Fettuccine: Wide enough to hold the sauce without drowning in it, and it twirls better than spaghetti when you're trying to impress someone.
- Brie cheese wheel: Leave the rind on, it melts into the sauce and thickens it naturally without flour or cream, plus it tastes like butter and woods.
- Cherry tomatoes: They burst in the oven and release just enough liquid to loosen the brie, turning sweet and jammy without any effort from you.
- Garlic: Slice it thin so it doesn't burn, and it'll soften into the tomatoes like it was always meant to be there.
- Extra-virgin olive oil: Use the good stuff, it carries the heat and coats everything so nothing sticks or dries out.
- Fresh thyme leaves: A little goes a long way, it smells like summer and cuts through the richness without shouting.
- Crushed red pepper flakes: Optional but I always add them, they wake up the sweetness and make you take a second bite sooner.
- Kosher salt and black pepper: Season the tomatoes before baking or the sauce will taste flat no matter how much cheese you use.
- Fresh basil leaves: Tear them at the last second, the smell hits right before the first forkful and it matters more than you think.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and let it get hot while you gather everything. This is not a recipe that waits for a lazy oven.
- Build the base:
- Toss the halved tomatoes, sliced garlic, olive oil, thyme, red pepper flakes, salt, and pepper into a large ovenproof dish. Use your hands, it's faster and you'll know if the oil is coating everything.
- Nestle the brie:
- Cut the brie into big chunks, rind and all, and push them into the center of the tomatoes. They should be half-buried, like little islands.
- Bake until melted:
- Slide the dish into the oven uncovered and bake for 25 minutes. You'll know it's ready when the tomatoes look collapsed and the brie is bubbling and soft enough to stir with a spoon.
- Cook the pasta:
- While the brie bakes, boil the fettuccine in well-salted water until al dente. Before you drain it, scoop out half a cup of the starchy water and set it aside.
- Stir the sauce:
- Pull the dish from the oven and use a wooden spoon to stir the brie and tomatoes together until they become one creamy, uneven sauce. It won't be smooth and that's the point.
- Toss the pasta:
- Add the hot drained fettuccine straight into the baking dish and toss everything together with tongs. Drizzle in pasta water a little at a time until the sauce clings to every strand without pooling at the bottom.
- Finish and serve:
- Tear the basil over the top, crack fresh black pepper across the surface, and serve it right from the dish while it's still steaming. Don't wait, this is not a dish that improves with patience.
Save to Pinterest The first time I served this to a group, someone asked if I went to culinary school. I didn't, I just learned that melted cheese and roasted tomatoes don't need much help. We finished the entire dish and someone scraped the pan with bread while we were still sitting there. That's when I knew this wasn't just dinner, it was the kind of food people remember.
What to Do with Leftovers
This doesn't reheat perfectly because the brie tightens up when it cools, but you can fix it. Warm it gently in a skillet with a splash of cream or pasta water, stirring until it loosens again. I've also eaten it cold straight from the container standing in front of the fridge at midnight, and it still tastes like a good decision.
How to Make It Your Own
If you want more green, toss in baby spinach or arugula right before you add the pasta, the heat will wilt it without turning it to mush. Swap brie for camembert if you want something a little funkier, or use goat cheese if you're feeling sharp and tangy. I've also added sun-dried tomatoes when I had them around, and they made the whole thing taste more intense without any extra work.
Serving Suggestions
This is rich enough to stand alone, but I like it with a simple arugula salad dressed in lemon and olive oil to cut through the weight. Crusty bread for wiping the dish clean is non-negotiable. If you're drinking wine, go for something crisp and cold like Sauvignon Blanc or Pinot Grigio, the acidity balances the brie and keeps you reaching for another bite.
- Serve it straight from the baking dish for a casual, shared-table kind of meal.
- Top with extra thyme or a drizzle of good olive oil if you want it to look even prettier.
- Pair it with roasted vegetables or garlic bread if you're feeding a crowd and need to stretch it further.
Save to Pinterest This is the kind of recipe you make when you want to feel like you know what you're doing in the kitchen without actually having to prove it. It works every time, and no one ever believes how easy it was.
Questions & Answers
- → How do I melt the brie properly for the sauce?
Place the brie chunks surrounded by cherry tomatoes in a baking dish and bake at 200°C (400°F) for about 25 minutes until the cheese is fully melted and creamy.
- → Can I use a different pasta type with this sauce?
Yes, fettuccine is traditional, but other ribbon-like pastas such as tagliatelle or pappardelle also work well to hold the creamy sauce.
- → What herbs complement this sauce best?
Fresh thyme and basil are ideal, adding aromatic and fresh notes that balance the rich brie and sweet tomatoes.
- → How can I adjust the sauce consistency?
Use the reserved pasta cooking water incrementally to loosen the sauce, achieving a smooth, silky texture that coats the pasta evenly.
- → Is it possible to make this dish vegan-friendly?
Substitute brie with a plant-based creamy cheese alternative and ensure the pasta contains no eggs or dairy for a vegan variation.