Baked Feta Pasta is all the rage, but I’ve got another recipe option for the cheese-obsessed: Baked Brie Pasta with cherry tomatoes and thyme.
Never have I ever loved a good TikTok viral recipe quite like Baked Feta Pasta. Once I shared my spin on the popular dish, I received countless requests for a version starring a cheese other than feta.
For all of my not-so-feta fans out there, this Baked Brie Pasta is for you!
Much like its culinary cousin, the setup on this recipe is simple, straightforward, and most importantly, requires just five ingredients.
Dump, stir, roast, toss, devour.
Did I mention this all takes place in a single baking dish (and a pot for your pasta)? So not only do we have minimum grocery shopping, we also have minimum dishes, and that is a major win in this mom’s book.
If you’re not feeling the pasta variation, swap carbs and consider this a dip. Crusty baguette would be a very welcome addition for dunking.
Craving more? Subscribe to Just a Taste to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Ingredients
- 1 (8-oz.) wheel Brie cheese
- 2 cups cherry tomatoes
- 2 Tablespoons olive oil
- 2 teaspoons fresh thyme
- 10 oz. uncooked pasta of choice
Instructions
- Preheat the oven to 350°F.
- Using a sharp knife, remove the top portion of the Brie, leaving the bottom and sides intact. Set it aside.
- In a 13x9” baking dish, toss together the tomatoes, olive oil and thyme. Push them to the sides of the dish. Place the wheel of Brie in the center.
- Bake until the rind has softened and the cheese is melted, about 35 minutes.
- While the cheese is baking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set it aside.
- Remove the cheese from the oven and immediately stir it together with the tomatoes until combined. Stir in the pasta then serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I like the idea, but the Brie really liquifies and does not make a nice creamy sauce like the original feta version of this recipe. I tried adding a little cream to it but there was really no sauce at all. We used a nice triple cream Brie, but sadly it did not work out for us.
Yes I made it tonight. It was delicious!!
I’m so glad you enjoyed the recipe, Monique!
I added some extra Italian spices and red pepper flakes as well as liberal amounts of chopped garlic because we like a bit of bite. Thanks for emphasizing the need to cut the brie.. I actually just cut the wheel in half and popped both halves in to bake, open side up. The cheese was brown and bubbly. I mushed the finished dish up with a potato masher to “pop” the tomatoes and let the mixture sit for a couple of minutes before stirring in the pasta…. very good dish! I didn’t have any fresh basil but that would have been great to add when serving, and some grated parmesan would have put it over the top. Thanks for sharing the recipe. I was looking for something like this to use up some brie and needed proof it would work!
I am confused, the top brie part that I’ve set aside, what to do with it? Put in the the refrigerator and hope to find a purpose for it?
Hi there! Cutting the top off ensures the center gets melted. However, you can try leaving it on, you may just have to increase the baking time slightly.
Recipe- times and video are all conflicting. Total time says 30 mins= 5 prep 25 cook.
Yet step 4. Says “Bake until the rind has softened and the cheese is melted, about 35 minutes.” Instruction says preheat oven at 350 yet video says 400. It minor but those details should be fixed.
Thank you for catching those minor discrepancies, Kristina!
This could have been so much better if seasoned more. I added garlic, and some pesto, along with some spinach. It definitely needed some help, as Brie is a very mild tasting cheese. It was good, but I doubt I’ll make it again.
I’m sorry you didn’t enjoy the recipe, Kirsti.
Could one do this recipe using the microwave? I cannot have a stove where I live (assisted living).
Hi Barbara! I have never made this recipe in a microwave so I’m not sure how that would work. Sorry I can’t help!
We used it as an appetizer with thinly slice French bread. We love it.
YUM! I’m so glad you enjoyed the recipe, Sheila!
I did this and the cheese didn’t melt correctly. I was left with chunks of cheese instead of something able to be blended with pasta. Use feta instead.
Hi Lacey – I’m sorry you didn’t enjoy the recipe. What brand of Brie did you use and did you cut the top off?
Bland, bland, BLAND. Wish I had used Feta instead. Waste of cheese.
I’m sorry you didn’t enjoy the recipe, Kristen. What brand of Brie did you use?
I added Italian seasoning, garlic seasoning and red chili pepper flakes which were great, plus 2 tablespoons of the pasta water, I think more tomatoes would be better.