Baked Brie Pasta

Prep Time
45 min
4 servings

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.



Kosher salt
1 17 1/2-oz
wheel firm Brie (6-inch diameter)
2 3-oz
jars sun-dried tomatoes packed in oil, drained and chopped (2/3 cup)
cup dry white wine
cup crushed red pepper flakes
small clove garlic, finely grated
ounce linguine
cup chopped fresh basil leaves



Special equipment: an 8-inch cast-iron skillet and tongs

Step 1

Preheat the oven to 400ºF. 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.

Step 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.

Step 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.

Step 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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