Introduction:
The first Christmas after my move from Chicago to Portland was rougher than I expected. My boxes were still half-unpacked, my friends were scattered across states, and the quiet of a rainy Oregon December felt heavier than it should. I didn’t have the energy for a big dinner—but I also couldn’t bear to skip the ritual of something baked, bubbling, and shared. So, I decided to make a holiday pasta bake—something comforting, easy to prepare, and just festive enough to bring a little warmth to the season.
So I opened my pantry, found half a box of rigatoni, a jar of roasted red peppers, and a leftover wedge of brie from a cheese board. What came out of my oven that night wasn’t fancy—but it was magic. It became my new tradition: a holiday pasta bake, rich, cozy, and just a little unexpected. Every December since, it’s what I make to remind myself that “home” can be built one bubbling casserole dish at a time.
The Recipe’s Backstory
The origin of this holiday pasta bake recipe is part accident, part nostalgia. My mother always made baked ziti on Christmas Eve—a hearty Italian-American staple with layers of marinara, mozzarella, and ricotta. But I grew up loving the holiday foods of my multicultural neighborhood: baked brie, roasted vegetables glazed in balsamic, and even the occasional curry-laced casserole.
That first lonely Christmas in Portland, I mixed all those influences into one dish. I swapped ricotta for creamy brie, added roasted red peppers for a flash of color, and tossed in caramelized onions for depth. To my surprise, the result tasted like every table I’d ever sat at—comforting yet new, simple but layered with memory.
Now, I make this pasta bake for holiday dinner every year, sometimes doubling it for potlucks or serving it in mini ramekins for cozy one-dish gatherings. It’s a recipe born from improvisation, but it’s become my most requested dish of the season.
Home Cook Tips:
Here’s what I’ve learned after making this holiday casserole pasta bake more times than I can count:
- Prep ahead to stay sane. You can cook the pasta, caramelize the onions, and even mix the sauce a day ahead. Just assemble and bake when you’re ready.
- Make it flexible. Don’t have brie? Try fontina, havarti, or even cream cheese. No roasted peppers? Sun-dried tomatoes add a deeper note.
- Add greens for balance. I often toss in baby spinach or kale right before baking. They wilt beautifully and make the dish feel fresh.
- Finish with crunch. Instead of breadcrumbs, I use crushed rosemary crackers mixed with a little olive oil. It gives the topping a buttery texture and a festive aroma.
- Bonus trick: Sprinkle the top with a few cranberries before baking. They roast into tiny bursts of sweetness that make every bite feel like a holiday surprise.
This isn’t just a recipe—it’s your permission slip to play in the kitchen.
The Recipe of Holiday Pasta Bake:
Holiday Pasta Bake with Brie, Roasted Peppers & Caramelized Onions
Equipment
- 1 Large Pot – For boiling the rigatoni (or your choice of short pasta).
- 1 Strainer/Colander – To drain the cooked pasta after it has been boiled.
- 1 Large Skillet – To caramelize the onions and sauté the garlic, thyme, and red pepper flakes.
- 1 Wooden Spoon or Silicone Spatula – For stirring the onions and sauce in the skillet.
- 1 Knife – To slice the onions, mince the garlic, and slice the roasted red peppers.
- 1 Cutting Board – For slicing and chopping the onions, garlic, and other ingredients.
- 1 Measuring Spoons – For measuring out ingredients like thyme, crushed red pepper flakes, and olive oil.
- 1 Measuring Cups – For measuring the heavy cream, Parmesan cheese, and other ingredients.
- 1 Grater – To grate the Parmesan cheese, if using a block rather than pre-grated.
- 1 Cheese Knife – To cube the brie cheese (and to remove the rind).
- 1 Large Mixing Bowl – For tossing the cooked pasta with the sauce, and mixing in the cheese and other ingredients.
- 1 9×13-inch Baking Dish – To assemble and bake the pasta dish.
- 1 Small Bowl – For mixing the crushed rosemary crackers with olive oil for the topping.
- 1 Spoon – To spoon and spread the pasta mixture into the baking dish and for garnishing.
- 1 Oven – To bake the pasta at 375°F (190°C) until golden and bubbly.
- 1 Baking Sheet (optional) – To place under the baking dish in case there’s any spillage while baking.
- 1 Timer – To keep track of the 25-30 minutes baking time.
- 1 Oven Mitts – For handling the hot baking dish once it’s out of the oven.
- 1 Citrus Squeezer – If you’re adding lemon or other citrus for garnish or flavor (though this recipe doesn’t specify). Optional
- 1 Tongs – For tossing the pasta in the sauce, ensuring an even coating. Optional
- 1 Serving Spoon – To serve the finished pasta bake onto plates. Optional
Ingredients
For the Pasta
- 12 oz rigatoni (or any short pasta)
- 1 tbsp kosher salt (for pasta water)
For the Sauce
- 2 tbsp olive oil
- 2 each medium yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- 1 jar (12 oz) roasted red peppers, sliced
- 1 cup heavy cream
- 1/2 tsp crushed red pepper flakes (optional)
- 1 jar (12 oz) roasted red peppers, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 6 oz triple-cream brie, rind removed and cubed
- Salt and black pepper to taste
For Assembly
- 2 cups shredded mozzarella
- 1 cups crushed rosemary crackers (or plain breadcrumbs)
- 1 tbsp olive oil
- 1/2 cup fresh parsley, chopped
- 1/4 cup dried cranberries for garnish
Instructions
- Cook the pasta:Bring a large pot of salted water to a boil. Cook rigatoni until just shy of al dente (1–2 minutes less than package directions). Drain and set aside.
- Caramelize the onions:Heat olive oil in a skillet over medium-low heat. Add onions and a pinch of salt. Stir occasionally for about 15 minutes, until golden and sweet. Add garlic, thyme, and red pepper flakes. Cook 1 minute more.
- Build the sauce:Stir in roasted red peppers and cream. Let it simmer gently for 5 minutes. Add Parmesan and cubed brie. Stir until smooth and creamy. Season with salt and pepper.
- Preheat oven to 375°F. In a large mixing bowl, toss the cooked pasta with the sauce until coated. Add half the mozzarella and mix.
- Top and bake:Pour the mixture into a greased 9×13-inch baking dish. Sprinkle remaining mozzarella on top. In a small bowl, mix crushed crackers with olive oil, then scatter over the pasta. Add dried cranberries if using.
- Bake until golden and bubbling: Bake uncovered for 25–30 minutes, until the edges are crisp and the center is hot.
- Finish and serve:Let it rest for 10 minutes. Garnish with fresh parsley before serving.
Video
Notes
- Cheese Options: If you don’t have brie, try fontina, havarti, or cream cheese for a similar creamy texture.
- Make Ahead: Cook the pasta and sauce up to 24 hours in advance. Assemble and bake just before serving.
- Gluten-Free Version: Use gluten-free pasta and gluten-free breadcrumbs or crushed crackers.
- Vegetables: Spinach, kale, or roasted squash can be added for extra nutrition and color.
- Cranberry Topping: Optional, but adds festive sweetness and a pop of color.
- Serving Size: Perfect for 6 servings; can double for larger gatherings.
Why This Dish Belongs on Your Holiday Table:
Imagine opening your oven on a cold December evening. The air fills with the scent of caramelized onions, thyme, and buttery cheese. The edges of the pasta are crisped just right, and when you scoop into it, the sauce stretches in creamy ribbons. Someone in the kitchen says, “Wait, what’s that flavor?” and you grin—because it’s the brie, your secret ingredient.
This Christmas pasta bake doesn’t need carving knives or fancy platters. It’s the kind of meal everyone can serve themselves with a big spoon and a smile. It looks beautiful on the table, but even better in the moments that follow: plates scraped clean, seconds requested, someone asking for the recipe “for next year.”
That’s why I make it again and again. Because while the holidays can be chaotic, a dish like this reminds you that warmth and togetherness can come from something as simple as a bubbling casserole dish.
Pasta dishes are a comforting holiday favorite that can also be part of a balanced diet, according to a study from the World Health Organization.
Final Thoughts:
Every time I bake this pasta, I remember that quiet Christmas in Portland—and how comfort can start in the smallest ways: a fork, a dish, a good smell from the oven. Whether you’re hosting a crowd or celebrating with just a few loved ones, I hope this recipe brings a little of that same comfort to your table.
Make it yours. Add sausage or mushrooms, use gluten-free pasta, toss in roasted squash. The point isn’t perfection—it’s connection.
And when someone at your gathering leans back in their chair and sighs, “That was so good,” you’ll know the feeling I had that night: that home isn’t a place you find, it’s something you create—one delicious, one-dish pasta bake family gathering at a time.
According to WHO advice on healthy carbohydrate intake, choosing whole‑grain pasta and bulking up with vegetables helps improve the overall nutritional quality of the meal.
If you liked this, check out my Herb Butter Turkey Recipe for Holiday or Sugar cookies recipe.
For more delicious pasta recipes, visit Epicurious – Pasta Recipes
FAQ of Holiday Pasta Bake with Brie recipe:
Can I make this pasta bake vegetarian?
Yes! It’s naturally vegetarian. Just check your cheeses for rennet-free labels if needed.
Can I freeze it?
Absolutely. Assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F for about 50 minutes.
How can I make it lighter?
Use half-and-half instead of heavy cream, and swap brie for part-skim mozzarella or cottage cheese.
What pasta shapes work best?
Rigatoni holds the sauce perfectly, but penne, ziti, or even shells work great.
How far ahead can I prep?
Up to 24 hours! Assemble, refrigerate, and bake just before serving for an easy, stress-free holiday pasta bake.
