Baked Brie Spaghetti. Yup, you heard it right. I’m combining two of my favorite things into one cheesy AF dish.
A while back, there were some cheesy videos circulating the internet. You know, the ones where people were using an entire cheese wheel to make the cheesiest dish ever. So I decided to give it a try myself. Before making this dish, I watched a video of macaroni and cheese being made in a brie wheel. I was literally wiping away the drool.
Growing up, my mom used to make this fantastic pasta dinner with spaghetti, basil, tomatoes, and brie cheese. She served this dish room temperature, but back then I absolutely refused to eat cold cheese so I always heated it up in the microwave. Now I am a huge cheese fanatic and will eat any and all cheese (no discrimination here)—BUT I do still love warm brie! There’s something about the gooeyness of brie cheese when it’s warm and melted that I just love.
While this recipe stays mostly true to my Mom’s original, I did change things up a bit. Like the fact that in this recipe, we are twirling our pasta in an ENTIRE wheel of melted brie. OMG.
Each grocery store offers different sized brie wheels. When shopping for mine, it was slim pickings. My only option was a 12oz wheel, but that’s ok because it worked perfect for this recipe. If you find one a little larger, just add a bit more pasta—or don’t, and just make it extra cheesy—I’m not here to judge your level of cheesiness!
I used fresh corn on the cob for this recipe. If you’re making this Baked Brie Spaghetti during the Winter months and can’t find fresh corn, grab a bag of frozen white corn. The world won’t end, and I won’t tell.
Want to try this Baked Brie Spaghetti?
I’m a big fan of citrus flavors, so I added a bit more lemon than my Baked Brie Spaghetti recipe calls for. I especially love the lemon flavor in this dish because it really helps cut the heaviness of the brie and pasta.
While this Baked Brie Spaghetti isn’t totally a one pan recipe, like some of my others, it’s mostly made in one pan—so the clean up is still pretty easy!
Bakes Brie Spaghetti
- 1/2 lb thin spaghetti (half a box)
- 2 beefsteak tomatoes
- 2 ears fresh corn on the cob (or 1/2 cup frozen corn)
- 1 12 oz brie wheel
- 1/4 cup dry white cooking wine
- 1 lemon, juice and zest
- 3 tbsp roughly chopped or torn fresh basil leaves
- 1tbsp garlic
- Salt and pepper to taste
- Olive oil
- Preheat oven to 350 F and bring a large pot of boiling water to a boil.
- Chop the tomatoes into 2 inch pieces and remove the flesh. Set aside.
- With a pairing knife, carefully remove the top and sides of the rind from the brie, leaving only the bottom of the rind. The brie will melt around the pan, and that’s exactly what you want! Add cooking wine to the top of the brie wheel and bake the for 15-20 minutes in a 10” cast iron or oven safe pan until brie is completely melted throughout and bubbly.
- While the brie is baking, add corn to a large pot of boiling water and cook for 3-4 minutes. When finished, remove from pot and rinse with cool water. Towel dry the corn and remove the kernels.
- In the same pot of boiling water, cook pasta to al dente (firm to the bite). When finished, rinse with cool water in a strainer and toss with 1 tbsp olive oil to keep from sticking.
- In a small bowl, mix garlic, tomatoes, basil, corn, salt and pepper, and red pepper flakes. Set aside.
- When brie is melted and bubbly, remove from oven. Mix pasta with cheese until full coated. Then carefully fold in the corn and tomato mixture with lemon zest and juice. Place back in oven for 5 minutes or until warm to your liking.
- When finished, divide pasta between two plates and serve. Garnish with fresh basil.