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This earthy baked brie pasta starts by roasting ultra-smooth triple creme brie, shallots, garlic, and sweet butternut squash until soft and tender. The winter squash soaks up the oils from the brie and all the seasonings, which infuses the sauce with incredible flavor. Blend the brie mixture together, then toss over freshly cooked pasta for the easiest (and most decadent) alternative to mac and cheese ever!
Baked brie has never tasted better than it does in this recipe. The flavors infuse with the garlic, shallots, and butternut squash, making a slightly sweet, savory, and totally cheesy sauce to coat the noodles.
Plus, it uses just a handful of ingredients, so it’s easy enough to throw together after a busy day or when you have company coming. I promise – that cheesy sauce will make everyone want to come back for seconds!
Why you’ll love this Baked Brie Pasta:
- You just need about 40 minutes from start to finish
- Super easy and a a relatively mess-free cleanup
- Easy to prep and the oven takes care of the heavy lifting
- Great way to use seasonal veggies for a hearty meal
- Milder than baked feta pasta but just as delish
- Warm, cozy flavor profile for fall and winter
- Honestly tastes like mac and cheese, yet contains plenty of squash, too
Ingredients
- Brie cheese – You’ll remove the top layer of brie rind before baking to help the cheese melt and soften. I used a triple creme brie with a mild flavor profile.
- Winter squash – I used butternut, but this is also great with delicata, blue hubbard, etc.
- Shallots – These give a milder onion flavor that doesn’t overpower the winter squash
- Fresh garlic
- Butter – I cut butter into very small cubes, but you can use olive oil instead, if you prefer.
- Seasonings – I used kosher salt, garlic powder, dried rosemary and dried thyme.
- Dry pasta – Use your pasta of choice. I like to use tube-shaped pasta for creamy sauces, since they hold onto it really nicely.
Equipment
To make this baked brie pasta recipe, you’ll need:
- Sheet pan
- Large pot for pasta
- Strainer
- Immersion blender or high-speed blender
How to Make Baked Brie Pasta
- Preheat oven to 350 F.
- Remove the top layer of the rind from brie wheel and place the whole cheese in the middle of the baking dish.
- Arrange cubed butternut squash pieces, shallots, and garlic around the brie.
- Sprinkle with cubed butter and seasonings. Stir to coat evenly.
- Bake for approximately 30-40 minutes or until the cheese is melting and the squash is very soft and tender.
- While roasting the cheese and veggies, boil a pot of salted water and cook pasta until al dente.
- Once cooked, strain off the pasta water, reserving 1/2 cup of pasta water for the sauce.
- Once the squash is tender and fully cooked, all the contents of the baking dish to the pot and add the pasta water. Use an immersion blender to process the cause until thick and creamy.
- Transfer the pasta back to pot and toss with the sauce.
- Sprinkle with fresh parsley and red pepper flakes and serve!
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You can expect all the most iconic fall flavors, like cinnamon apple, pumpkin spice, maple, pecans, and more.
It’s also intentionally low-tech and beginner-friendly, so anyone can bake along!
Storing Suggestions
Any leftovers can be stored in the refrigerator for 2-3 days in an airtight container.
It helps to add just a bit of water or cream when reheating, as the sauce thickens in the fridge.
Tips & Variations
- Change up the pasta. Try other fun shapes like pasta shells, bowties, or fusilli
- Add more veggies. Swap the shallots for sweet onions to change things up.
- Adjust the garnishes. There are lots of ways to top this cheesy pasta. I usually use freshly minced parsley, but fresh basil and a squeeze of lemon juice as lovely too. Feel free to add grated parmesan or crumbled bacon, if you’d like.
- Try a different cheese. This recipe would work great with feta or even a block of cream cheese instead of brie!
How to Serve
This cheesy brie pasta makes a great side dish for any special meal. You could easily add a can of cannellini beans to make it more filling or serve it with roasted chicken and a fresh green salad.
FAQs
There are lots of different types of brie out there, and it’s important to find one that will work with the other flavors in the dish. For this specific recipe, I prefer to use triple cream brie, which is softer and creamier without the funkiness you may expect from soft-ripened cheeses.
That’s a matter of personal preference. You can, but it tends to have a sharper flavor. For this recipe, I peeled it off just the top layer to help the cheese melt but you can leave it on or remove it completely.
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Creamy Baked Brie Pasta with Butternut Squash
Equipment
- 9×13 baking dish
- large pot
Ingredients
- 1 lb dry pasta, any shape
- 4-6 cloves garlic, peeled and chopped
- 1 shallot, peeled and sliced thinly
- 1/2 medium butternut squash, peeled and cubed; approximately 2-3 cups
- 7-8 oz brie, I used a triple creme brie for a creamier flavor
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 2 Tbsp unsalted butter, finely minced
- 1 Tbsp fresh parsley, minced
- 1 tsp red pepper flakes, optional; for garnish
Instructions
- Preheat oven to 350 F.
- Remove the top layer of the rind from brie wheel and place the whole cheese in the middle of the baking dish.
- Arrange cubed butternut squash pieces, shallots, and garlic around the brie.
- Sprinkle with cubed butter and seasonings. Toss to coat evenly.
- Bake for approximately 30-40 minutes or until the cheese is melting and the squash is soft and smashable.
- While roasting the cheese and veggies, boil a pot of salted water and cook pasta until al dente.
- Once cooked, strain off the pasta water, reserving 1/2 cup of pasta water for the sauce.
- Add the contents of the baking dish (baked brie, shallots, garlic, squash, etc) to the pot and add the pasta water. Use an immersion blender to blend the sauce until thick and creamy.
- Transfer the pasta back to pot and toss with the sauce.
- Sprinkle with fresh parsley and red pepper flakes and serve!
Nutrition
Did you try this recipe?
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This is a delicious and unique recipe! My only suggestions is to make sure you cut the butternut into very small pieces… Mine did not roast in time. I turned the heat up to 400 at the end and it was in there for almost 50 minutes. Also, 3/4 lb of pasta is sufficient, especially if you like sauce!