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Halloumi topped tomato pasta bake recipe

31 ratings

Halloumi and pasta? What could be better? Coat your spaghetti in a tomato sauce, then top with halloumi until golden and crispy. See method

Serves 4
10 mins to prepare and 35 mins to cook
517 calories / serving
Vegetarian

Ingredients

300g spaghetti, broken in half
1 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, chopped
pinch dried mixed herbs
1 courgette, chopped
1 medium carrot, chopped
390g carton chopped tomatoes with basil
225g The Corner Deli Co. Cypriot halloumi, sliced into 8 pieces
90g babyleaf salad, to serve

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2175kj
517kcal 26%
Fat
18g 25%
Saturates
9g 45%
Sugars
11g 13%
Salt
1.8g 30%

of the reference intake
Carbohydrate 63.6g Protein 23.3g Fibre 5.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Bring a large pan of water to the boil, add the spaghetti and cook for 8-10 mins until just tender but not completely cooked. Reserve a 300ml of pasta cooking water, drain and set aside.
While the pasta is cooking, heat the oil in a separate pan and fry the onion and garlic together for 4-5 mins until beginning to go translucent.
Add the dried herbs, carrot and courgette and cook for another 5 mins. Season with salt and black pepper and add the reserve pasta cooking water and the chopped tomatoes. Stir well and add the cooked pasta to the sauce.
Tip the mixture into an oven-safe dish and lay the sliced halloumi over the top. Bake for 18-22 mins until the halloumi is golden brown and the sauce bubbling. Serve with the salad.

Tip: If not needing the pasta bake to be vegetarian, try adding the other 100g pack bacon lardons and a pinch of chilli flakes for an Amatriciana-style pasta bake.

See more Pasta bake recipes