Brie Pasta Bake

Prep Time

20 minutes

Cook Time

30 minutes

Additional Time

10 minutes (resting)

Total Time

1 hour

Servings

6-8

Ingredients

• 8 oz. (225g) uncooked penne pasta
• 1 tbsp. (15ml) olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz. (225g) brie cheese, rind removed and cut into cubes
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) grated Parmesan cheese
• 1/4 cup (60ml) dry white wine
• 2 tsp. (10ml) Dijon mustard
• 1/4 tsp. (1.25ml) ground black pepper
• 2 tbsp. (30ml) chopped fresh parsley, for garnish

Steps to Cook

1. Preheat the oven to 375°F (190°C).
2. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
4. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
5. Reduce the heat to low and add the cubed brie cheese to the skillet. Stir gently until the cheese starts to melt, about 2-3 minutes.
6. Slowly pour in the heavy cream, Parmesan cheese, white wine, Dijon mustard, and black pepper. Stir continuously until the sauce is smooth and creamy, about 5 minutes.
7. Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the brie sauce.
8. Transfer the brie pasta mixture to a 9x13 inch (23x33cm) baking dish.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
10. Remove the baked pasta from the oven and let it rest for 10 minutes before serving.
11. Garnish with the chopped fresh parsley.

Cook’s Note

• For a creamier texture, you can add an additional 1/4 cup (60ml) of heavy cream to the sauce.
• To make this dish even more indulgent, you can top the baked pasta with additional cubes of brie cheese or breadcrumbs before baking.
• Leftover brie pasta bake can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
• This recipe can be easily doubled to feed a larger crowd.

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