Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serves: 4 people
Key Takeaways
- This creamy baked brie pasta combines gooey cheese with al dente pasta for the perfect comfort food
- Ready in just 30 minutes with simple ingredients you might already have
- Customizable with add-ins like bacon, mushrooms, or caramelized onions
- Perfect for both weeknight dinners and special occasions
Introduction
Ever stood in your kitchen, staring at your pasta and thinking “there must be something more exciting I can do with this”?
That’s where this baked brie pasta recipe comes in. It transforms ordinary pasta into a rich, creamy dish that feels fancy but requires minimal effort.
This recipe takes the beloved appetizer of baked brie and turns it into a main course that serves 4 people perfectly. The melty brie creates a luscious sauce that coats every strand of pasta, while herbs and garlic add depth of flavor.
Let’s get cooking!
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 18g |
| Fat | 26g |
| Carbohydrates | 52g |
| Fiber | 2g |
| Sodium | 650mg |
Nutrition values are estimates and will vary based on exact ingredients used
Equipment & Ingredients
Kitchen Tools Needed
| Tool | Purpose |
|---|---|
| 9×13 baking dish | For baking the pasta |
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Cutting board | For prep work |
| Sharp knife | For cutting cheese and herbs |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For mixing |
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Pasta (penne or rigatoni) | 1 pound (16 oz) | Choose a shape that holds sauce well |
| Brie cheese | 12 oz | Rind removed and cubed |
| Heavy cream | 1 cup | Room temperature |
| Garlic | 3 cloves, minced | Fresh is best |
| Fresh thyme | 1 tablespoon, chopped | Plus extra for garnish |
| Olive oil | 2 tablespoons | Extra virgin preferred |
| Salt | 1 teaspoon | Plus more for pasta water |
| Black pepper | ½ teaspoon | Freshly ground |
| Parmesan cheese | ¼ cup, grated | For topping |
| Breadcrumbs | ¼ cup | For crispy topping |
| Butter | 2 tablespoons | For topping mixture |
Possible Substitutions
- Pasta: Any short pasta shape works (farfalle, fusilli, or cavatappi)
- Brie: Camembert offers similar meltability (avoid triple-cream varieties as they can separate)
- Heavy cream: Half-and-half or whole milk (sauce will be thinner)
- Fresh thyme: 1 teaspoon dried thyme or 1 tablespoon fresh rosemary
- Breadcrumbs: Crushed crackers or panko
Step-by-Step Instructions for Beginners
Preparation Phase
Prep Time: 10 minutes
- Set up your workspace:
- Clear your countertop to give yourself plenty of room to work.
- Read through the entire recipe first before starting.
- Gather all ingredients and tools so everything is within reach.
- Place a trash bowl nearby for scraps to keep your workspace clean.
- Preheat your oven to 375°F (190°C).
- Turn on your oven now so it’s fully heated when you’re ready to bake.
- If using an oven thermometer, place it in the center of the middle rack.
- Make sure there aren’t any pots, pans, or baking sheets stored in the oven.
- Prepare the baking dish:
- Take your 9×13 baking dish and lightly coat the bottom and sides with olive oil.
- You can use a paper towel to spread the oil evenly or use cooking spray.
- Make sure to cover all surfaces to prevent sticking.
- Prepare the brie cheese:
- Place the brie on a cutting board.
- Using a sharp knife, cut off the top rind first. The rind is the whitish outer layer.
- Next, cut off the sides and bottom rind. Some people find it easier to use a vegetable peeler.
- Cut the remaining brie into approximately ½-inch cubes (they don’t need to be perfect).
- Set aside at room temperature. Don’t refrigerate the cut cheese.
- Prepare the garlic:
- Take 3 cloves of garlic (3 individual segments, not 3 whole heads).
- Place a clove on your cutting board and place the flat side of your knife on top.
- Gently press down with the heel of your hand to crush the clove slightly – this makes peeling easier.
- Remove the papery skin.
- Mince the garlic by cutting it into very small pieces, about 1/8-inch or smaller.
- Repeat with remaining cloves.
- Prepare the fresh thyme:
- Hold the thyme sprig at the top.
- Pull your fingers down the stem against the direction of growth to remove the leaves.
- Gather the leaves together and chop them finely.
- Measure out 1 tablespoon of chopped thyme.
- Save a few whole sprigs for garnish if desired.
- Measure remaining ingredients:
- Using measuring cups and spoons, measure all other ingredients and place them in small bowls or cups.
- Having everything measured before you begin cooking prevents mistakes and makes the process smoother.
Cooking Phase
Cook Time: 20 minutes
- Cook the pasta:
- Take your large pot and fill it about 2/3 full with cold water (approximately 4 quarts).
- Add 1 tablespoon salt to the water – it should taste like seawater.
- Place the pot on your stove over high heat and cover with a lid to speed up boiling.
- Once the water reaches a rolling boil (large bubbles continuously breaking the surface), add 1 pound of pasta.
- Stir immediately with a wooden spoon to prevent sticking.
- Set a timer for 2 minutes LESS than the package directions call for. For example, if the package says 10 minutes for al dente, set your timer for 8 minutes.
- Stir occasionally during cooking to prevent clumping.
- While pasta is cooking, place your colander in the sink.
- Before draining, scoop out ½ cup of the starchy pasta water with a measuring cup and set aside.
- Carefully pour the pasta into the colander to drain. Be careful of the hot steam!
- DO NOT rinse the pasta – the starch helps the sauce stick.
- Prepare the cheese mixture:
- Return the empty pot to the stove and reduce heat to medium-low.
- Add 2 tablespoons olive oil and swirl to coat the bottom of the pot.
- Add the minced garlic to the oil.
- Cook for exactly 30 seconds, stirring constantly. Garlic burns quickly and becomes bitter, so watch carefully and remove from heat if it starts to brown.
- Pour in 1 cup heavy cream and stir to combine with the garlic.
- Heat the cream just until you see small bubbles forming around the edges – do not let it boil.
- Add about 3/4 of your cubed brie (reserving about 1/4 for topping).
- Using a wooden spoon, gently stir the mixture until the brie begins to melt. It won’t completely melt at this stage – that’s okay.
- Add the chopped thyme, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine.
- Check the consistency of your sauce. It should coat the back of a spoon but still be fluid. If it seems too thick, add 2-3 tablespoons of the reserved pasta water and stir until incorporated.
- Combine pasta and sauce:
- Add the drained pasta directly to the pot with the cheese sauce.
- Using a wooden spoon or tongs, gently fold the pasta into the sauce until every piece is coated.
- If the mixture seems dry or the cheese isn’t fully melting, add more reserved pasta water, 1 tablespoon at a time, while stirring gently.
- Continue folding for about 1 minute until the sauce is creamy and the pasta is well-coated.
- Turn off the heat once everything is combined.
Assembly and Baking
- Transfer to baking dish:
- Carefully pour the pasta mixture from the pot into your prepared 9×13 baking dish.
- Use a spatula to spread the pasta evenly in the dish, making sure there are no dry spots.
- Take the remaining cubed brie that you set aside earlier and scatter it over the top of the pasta. Press some pieces down slightly so they’re partially submerged.
- Prepare the topping:
- In a small microwave-safe bowl, melt 2 tablespoons of butter (about 20-30 seconds in the microwave).
- Add ¼ cup breadcrumbs and ¼ cup grated Parmesan cheese to the melted butter.
- Mix with a fork until all the breadcrumbs are moistened by the butter.
- The mixture should resemble wet sand. If it seems too dry, add a tiny bit more melted butter.
- Using your fingers or a spoon, sprinkle this mixture evenly over the pasta, covering the entire surface.
- Bake the pasta:
- Make sure your oven is fully preheated to 375°F (190°C).
- Place the baking dish on the middle rack of your oven.
- Leave the dish uncovered – this allows the top to brown.
- Bake for 15-20 minutes. You’ll know it’s done when:
- The top is golden brown
- The edges are bubbling
- The cheese is completely melted
- If after 20 minutes the top isn’t golden enough, turn on your broiler.
- Place the dish under the broiler for 1-2 minutes, keeping the oven door slightly ajar and watching constantly to prevent burning.
- Use oven mitts to remove the dish from the oven and place on a heat-resistant surface.
Finishing Steps
- Rest before serving:
- Let the baked pasta stand for 5 minutes after removing from the oven.
- This resting period is important – it allows the sauce to thicken slightly and prevents it from being too runny when served.
- It also prevents burns from food that’s too hot.
- Garnish and serve:
- If you saved some fresh thyme, sprinkle the leaves over the top of the pasta.
- Using a large serving spoon, scoop portions onto plates.
- Serve immediately while hot.
- If desired, offer extra grated Parmesan at the table.
Troubleshooting Guide
| Issue | Possible Cause | Solution |
|---|---|---|
| Sauce is too thick | Not enough liquid | Add more pasta water or a splash of cream, 1 tablespoon at a time |
| Sauce is too thin | Pasta was rinsed or cheese was too cold | Let it bake a few minutes longer; next time don’t rinse pasta and bring cheese to room temperature |
| Cheese is stringy/grainy | Heat was too high | Keep cream mixture at a gentle heat; never boil |
| Top isn’t browning | Oven temperature too low | Finish with 1-2 minutes under the broiler |
| Pasta is mushy | Overcooked before baking | Remember to undercook pasta by 2 minutes before baking |
| Brie rind in final dish | Incomplete rind removal | Take extra time to carefully remove all rind before cooking |
| Garlic tastes burnt | Cooked too long | Cook garlic for no more than 30 seconds before adding cream |
Variations & Substitutions
Make It Meaty
- Add 6 oz cooked and crumbled bacon or pancetta (cook separately before adding to pasta)
- Mix in 1 cup diced ham or prosciutto (no pre-cooking needed)
- Incorporate 1 cup shredded rotisserie chicken (fold in with the pasta and sauce)
Make It Veggie-Forward
- Add 8 oz mushrooms, sliced and sautéed until golden (about 5-7 minutes)
- Mix in 2 cups fresh baby spinach just before transferring to baking dish (it will wilt in the hot pasta)
- Top with 1 cup cherry tomatoes, halved and quickly roasted (400°F for 10 minutes)
Flavor Boosters
- Add 1 tablespoon Dijon mustard to the cheese sauce (adds tanginess)
- Mix in ¼ teaspoon nutmeg for warmth (traditional with creamy sauces)
- Stir in 2 tablespoons white wine before adding the cream (adds acidity and depth)
Storage & Reheating
Storage Instructions
- Cool Before Storing: Allow leftovers to cool to room temperature (but no longer than 2 hours).
- Refrigerator: Transfer leftovers to an airtight container and store for up to 3 days.
- Freezer: Not recommended as the sauce may separate when thawed and the texture will change.
Reheating Methods
- Oven (Best Method):
- Preheat oven to 350°F (175°C).
- Transfer leftover pasta to an oven-safe dish.
- Add 1-2 tablespoons milk or cream per serving to restore moisture.
- Cover tightly with aluminum foil to prevent drying out.
- Bake for 15-20 minutes until heated through (165°F internal temperature).
- Remove foil for the last 5 minutes if you want to re-crisp the top.
- Microwave (Quick Method):
- Place a single portion in a microwave-safe bowl.
- Add 1 tablespoon milk or cream and stir gently.
- Cover loosely with a microwave-safe lid or paper towel.
- Heat on 50% power (medium) for 1 minute.
- Stir gently and check temperature.
- Continue heating in 30-second intervals until heated through.
- Let stand for 1 minute before eating (the temperature will equalize).
Safety Notes & Tips
Food Safety
- Always wash hands with soap and warm water for 20 seconds before handling ingredients.
- Wash all utensils, cutting boards, and surfaces after handling raw ingredients.
- Keep dairy products refrigerated until ready to use.
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C).
- Never leave dairy-based dishes at room temperature for extended periods.
Hot Handling
- The baking dish will be extremely hot when removed from the oven – always use oven mitts or thick kitchen towels.
- Place hot baking dish on a trivet or heat-resistant surface, not directly on countertops.
- Use a long-handled spoon for stirring hot mixtures to keep hands away from steam.
- Allow the dish to cool slightly before serving to prevent burns from hot cheese.
- Be careful of steam when opening the oven door.
Pro Tips for Success
- Don’t skip the breadcrumb topping – it provides essential textural contrast to the creamy pasta.
- Remove the brie rind completely for the smoothest sauce (though some prefer to keep small amounts for flavor).
- Room temperature ingredients are key – take the brie and cream out of the refrigerator 30 minutes before starting.
- Undercook the pasta slightly as it will continue to cook in the oven.
- For a dinner party: Prepare everything up to the baking step, cover with foil, refrigerate for up to 24 hours, then bring to room temperature for 30 minutes before baking.
- Use block Parmesan and grate it yourself rather than pre-grated for better melting and flavor.
Dietary Modifications
Gluten-Free Version
- Use your favorite gluten-free pasta (corn and rice blends work best)
- Check labels to ensure your breadcrumbs are gluten-free or make your own from gluten-free bread
- Verify that any added ingredients in variations are also gluten-free
Lighter Version
- Use milk instead of heavy cream (sauce will be thinner)
- Reduce the amount of brie by 25% and add 2 tablespoons of light cream cheese
- Replace half the pasta with roasted vegetables like cauliflower florets or zucchini chunks
- Use whole wheat pasta instead of regular for added fiber
This baked brie pasta recipe brings together the comfort of pasta with the luxury of creamy brie cheese. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress while being surprisingly simple to make.
Try it tonight and discover your new favorite way to enjoy pasta!
Meta Description: Learn how to make creamy baked brie pasta with this easy 30-minute recipe. Perfect comfort food for weeknights or special occasions that serves 4 people.
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