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.
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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!
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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 added garlic to the uncooked mixture and some parmesan at the end, also made home made pasta noodles. came out amazing, thx
YUM! I’m so thrilled you enjoyed the recipe, Dee!
Added some mushrooms and zuchinni. Turned out great, thanks!
YUM! I’m so glad you enjoyed the recipe, Sarah!
Love this recipe! My husband and I have made this multiple times. It’s so easy and is packed with flavor!
I’m so thrilled to read this, Raquel!
Loved how easy this was! Think next time I’ll get rid of the rind completely as it was a tad bitter for me and a little watery not sure what I did wrong but I will make this again! It’s delicious! Crusty bread was the perfect addition!
I’m so glad you enjoyed the recipe, Bayley!
I can’t get a hold of Feta block in groceries around me so this is a good recipe to try. :)
Only problem that I have is I can’t find fresh thyme. Will it be okay if I use dried thyme?
Absolutely! However, because dried herbs are more potent and concentrated than fresh herbs, I’d recommend using only 1/4 teaspoon.
This turned out much better than I expected! I cut the top and placed it on the side, turned out crispy and was soo good! Definitely making it again, so quick n easy
Woohoo! I’m thrilled you enjoyed the recipe!
Loved this recipe, however, I added 7-8 cloves of garlic, chopped finely. It really adds the perfect flavour…we LIVE garlic!
YESSSS! I’m so thrilled you enjoyed the recipe, Tami!
I wouldn’t dare get rid of the rind so when I did cut off the top I placed it underneath the bottom and it was absolutely delightful! Not a huge fan of feta so this was a great alternative and we also sprinkled a little bacon on top because you can’t go wrong with that.
YESSSSS! I’m so thrilled you enjoyed the recipe, Eliza!
O my goodness this is delicious and the so easy .thank you very very much Kelly . We notice this recipe when watching the ABC .then looked on line and found your recipe . It was amazing . Stay safe , Anna .
I’m so thrilled you enjoyed the recipe, Anna!
This turned out great! I cut off the top of the Brie, and when it was done baking I scraped out the cheese and threw away the rind. Added some extra mozzarella for some added gooey goodness. Definitely will make again.
YESSSS! I’m so thrilled you enjoyed the recipe, Sally!
I just finished making this dish!!! I added a few ingredients and I used red potatoes instead of pasta (im not big on pasta)
It came out amazing!!!!!
Awesome recipe!
Woohoo! I’m so thrilled you enjoyed the recipe, Karla!
Why cut the top off of the cheese? Thank you!
To ensure the center gets melted!
What type of pasta did you use in this recipe?
Hi Tara! I used Gemelli pasta :)
It came out pretty good. The Brie cheese was a nice change. I think next time I will remove the top & bottom of the cheese. The rind left a slightly bitter taste.
I’m so glad you enjoyed the recipe! :)
Hey! I’m glad I found your recipe. I’ve been wanting to try this exact thing. Would it be bad to remove the whole rind? I never eat it.
That should work, Ashley!
It is just me at home, do the leftovers keep?
Absolutely! And they’re easy to re-heat :)
The bottom rind was just one big rubbery clump. The Brie didn’t coat the pasta—there were just bits and pieces of it throughout. I might use a very good quality of Brie next time. Very easy dish but nothing special.
I’m sorry you didn’t enjoy the recipe, Lorraine.
I had the same experience w the Feta. It looked like cottage cheese and not melty. Might need better quality cheese. My Brie is in the oven now so hoping for better results.
do you remove the rind before stirring or does it melt? Honestly never used brie before♀️
thanks
Hi Jamie! You can leave the rind on the bottom and sides of the Brie as it will become soft enough to mix with the tomatoes. :)
This recipe is amazing. My husband who never has a reaction to food said he loved it. Kids did, too. Super easy to put together, this is a keeper.
So glad you enjoyed it, Beth!
This was fantastic! Loved the addition of fresh thyme. Served it with warm, crusty bread instead of pasta. A keeper!
I’m so thrilled you enjoyed the recipe, Amy!