My roommate showed me this 3 ingredient wonder and it is the only thing we eat on lazy sunday nights

This oven baked 3-ingredient sheet pan brie tomato penne is the kind of cozy, no-fuss dinner that makes lazy Sunday nights something to look forward to. My roommate showed me this trick years ago—just pasta, cherry tomatoes, and a wheel of brie all roasted together on one pan—and it quickly became the only thing we wanted to eat when we were tired, hungry, and not in the mood to fuss with a lot of dishes. Everything bakes together until the tomatoes burst and the brie melts into a silky sauce that clings to every piece of pasta, giving you that comforting, homemade feel without a long ingredient list or a sink full of pots.

Serve this sheet pan brie tomato penne straight from the pan while it’s still hot and gooey, with a big spoon for scooping. It pairs nicely with a simple green salad (even just bagged lettuce with vinaigrette) to balance the richness, and some crusty bread or garlic toast to swipe up any cheesy tomato sauce left on the pan. For adults, a glass of light red wine or sparkling water with lemon works well, while kids usually love it with milk or apple juice. If you want to stretch the meal for a crowd, add a bowl of cut fruit or raw veggies with ranch on the side.

Servings: 4

12 oz (about 3 1/2 cups) dry penne pasta

Preheat your oven to 400°F (200°C). Lightly grease a large metal sheet pan with a bit of oil or nonstick spray if you have it, just to help with cleanup later (optional but helpful).

Cook the penne in a large pot of well-salted boiling water for 2–3 minutes less than the package directions for al dente. You want the pasta a little underdone since it will finish cooking in the oven. Drain the pasta well.

Spread the drained, still-warm penne evenly over the sheet pan in a single layer or as close to it as you can manage.

Scatter the cherry or grape tomatoes over the pasta, tucking some down into the penne so their juices can run through everything as they roast.

Place the wheel of brie right in the center of the sheet pan on top of the pasta and tomatoes. If you prefer a milder, creamier texture, you can trim off some of the rind, but it’s safe to eat and will soften as it bakes.

Bake the sheet pan in the preheated oven for 15–20 minutes, or until the tomatoes are burst and wrinkly and the brie is very soft and melty in the middle. The pasta edges may get a little toasty, which adds nice texture.

Carefully remove the hot sheet pan from the oven and set it on a heatproof surface. Use a large spoon or tongs to break open the brie and gently toss it with the hot pasta and tomatoes right on the pan until everything is coated in the gooey cheese and tomato juices. Taste and, if desired, add a pinch of salt and pepper from your pantry, but it’s delicious even without extras.

Serve the pasta straight from the sheet pan while it’s hot and the brie is still stretchy and melty. Let kids and guests scoop their own portions—it feels fun and casual, just right for a lazy Sunday night.

For picky eaters, you can cut the brie into smaller pieces before baking so it melts more evenly and is less noticeable in big chunks; this sometimes helps kids who are unsure about new cheeses. If your family prefers a milder flavor, look for a young, mild brie, which will be creamier and less intense. If you want a bit more texture, you can lightly crush some of the roasted tomatoes with the back of a spoon before mixing to create more of a sauce. From the pantry (optional, not counted in the 3 core ingredients), you can sprinkle in a pinch of salt, pepper, garlic powder, or dried Italian herbs after baking. A handful of fresh basil or parsley from the garden on top can brighten the dish, and a small drizzle of olive oil over the finished pasta adds extra richness if you like. For smaller households, halve the recipe and use a smaller wheel of brie, baking on a half sheet pan. Leftovers should be cooled quickly and stored in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave with a splash of water or milk to loosen the sauce. Always cook the pasta before baking so it reaches a safe temperature and soft texture, and be careful when removing the hot sheet pan from the oven—use oven mitts and keep little hands away from the pan until it cools slightly.