Many food trends come and go, but the baked feta pasta trend is one of the few that have become a staple in our house. Instead of feta, though, I like to use soft and rich brie cheese. My kids have yet to get into sharp cheese like feta and goat, but brie is one of their favorites.
Technically the rind on brie is safe to eat, but it will result in rubbery bits in the pasta. I found that using a vegetable peeler is the easiest way to remove the thickest parts of the rind.
I made this pasta a few times with only brie and parmesan cheese, and the dish needed a more savory touch. A tablespoon of capers did the trick!
If you love baked pasta, also check out my Easy One Pot Pasta For A Lazy Dinner.
Baked Brie Pasta
A twist on Tiktok baked feta pasta
- 1/4 cup olive oil
- 30 oz cherry tomatoes
- 10 oz Brie rind removed
- 1 tbsp capers
- 1 lb pasta
- 2 tbsp minced garlic
- 1 cup grated parmesan cheese
- 1/2 cup pasta cooking water
- fresh basil for garnish
- salt and pepper
Position the rack in the middle and preheat the oven to 425 F
Drizzle a tbsp of olive oil in a Dutch oven. Place brie in the middle and spread cherry tomatoes around it. Drizzle remaining olive oil on top and add capers.
Bake uncovered for about 35 minutes until tomatoes and brie are lightly charred.
Meanwhile, bring a large pot of water to boil. 10 minutes before baking is done, start cooking the pasta al dente. Reserve 1/2 cup of pasta cooking water and drain.
When the tomatoes and brie are done baking, remove them from the oven and add garlic and parmesan cheese. Stir vigorously with a rubber spatula breaking up the tomatoes. Add pasta cooking water to your desired thinness. Add salt and pepper to taste. Add pasta and toss to combine.
Top with freshly grated parmesan cheese and garnish with basil leaves if desired.