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Halloumi topped tomato pasta bake recipe

Halloumi topped tomato pasta bake recipe

29 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


  • 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

  • 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


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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