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Baked Brie Pasta

Using brie instead of a wheel of Parm lets you bring the restaurant table-side spectacle home. Tossing each portion individually ensures that every strand of pasta is covered in a creamy, melting coat of cheese
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
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Kosher salt

One 17 1/2-ounce wheel firm Brie (6-inch diameter)

Two 3-ounce jars sun-dried tomatoes packed in oil, drained and chopped (2/3 cup)

1/4 cup dry white wine

1/4 teaspoon crushed red pepper flakes

1 small clove garlic, finely grated

10 ounces linguine

1/4 cup chopped fresh basil leaves


Special equipment:
an 8-inch cast-iron skillet and tongs
  1. Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Using a paring knife, score a 1/4-inch border around the edges of the top of the Brie about 1/4-inch deep. Carefully slice off the top rind in one piece using a chef's knife and staying within the border to make a lid; set the top aside.
  2. Place the Brie in an 8-inch cast-iron skillet and top the center with the sun-dried tomatoes, wine, red pepper, garlic and 1/2 teaspoon salt. Cover with the reserved top rind. Bake just until the cheese is melted and bubbling, 18 to 20 minutes.
  3. Meanwhile, during the last 10 minutes of baking, cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water. Drain.
  4. Remove the top rind from the Brie. Sprinkle the basil over the melted cheese and gently stir to combine. Using tongs, gently toss a quarter of the pasta in the center of the melted cheese until coated and transfer to a plate. Repeat with the remaining 3 portions of pasta. If the cheese sauce thickens, stir in some pasta water, a tablespoon at a time. 
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