Delicious and filling smokey halloumi pasta bake (recipe)

This halloumi pasta bake is utterly incredible. It’s filling, full of a perfect blend of firm and gooey textures, and it’s busting with tomatoey tang.

Best of all, the whole dish is given an earthy, spice with smoked paprika.

The bittersweet smoked paprika adds a gorgeously warm and smokey dimension to the pasta. It smells divine and tastes wonderful.

Here’s how to make my smokey halloumi pasta bake – it feeds 4-6, depending on how hungry you are.

Ingredients

Equipment

Instructions

Preheat the oven to 200C (180C fan).

Put the pasta on to cook in plenty of boiling, salted water. Cook for 5 minutes then drain. It will seem under-cooked but don’t worry, it will finish cooking in the oven.

Warm the olive oil over a medium heat.

Add the onion, garlic and 1 tsp of smoked paprika.

Fry for 1 minute.

Turn the heat up high and add the courgettes and halloumi.

Fry for a further 3-5 minutes until starting to colour.

Add the tomatoes and a good pinch of pepper.

Continue to heat on high until bubbling.

Add the pasta.

Stir through, then turn off the heat.

Grease a medium roasting tray and tip the pasta mixture into it. Level off.

Top with the grated cheese.

Sprinkle the final 1 tsp of smoked paprika all over the top of the bake.

Bake in the oven for 10 minutes until the cheese just starts to bubble.

Serve and enjoy!

You get deliciousness in every bite!

What did you think of this smokey halloumi pasta bake? Will you be giving it a try?

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5 from 2 votes

Smokey halloumi pasta bake

This halloumi pasta bake is utterly incredible. It's filling, full of a perfect blend of firm and gooey textures, and it's busting with tomatoey tang, all pepped up with smoked paprika.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Pasta meals

Cuisine: Cypriot

Keyword: halloumi, halloumi pasta bake, paprika pasta, pasta bake, smoked paprika, smokey pasta bake

Servings: 6 portions

Calories: 504.39kcal

Author: Emily Leary

Ingredients

• 300 g (10.6 oz) dried pasta
• 2 tbsp olive oil plus a little to grease
• 2 cloves garlic minced
• 1 medium onion finely chopped
• 2 tsp smoked paprika
• 250 g (8.8 oz) halloumi cubed
• 1 large courgette cubed
• 160 g (5.6 oz) mature cheese
• 800 g (1.8 lb) chopped tomatoes
• 1 pinch salt and pepper

Equipment

• Weighing scales
• Measuring spoons
• Kitchen knife
• Chopping board
• Medium roasting tray
• Large saucepan
• Colander
• Large frying pan
• Wooden spoon

Instructions

• Preheat the oven to 200C (180C fan).
• Put the pasta on to cook in plenty of boiling, salted water. Cook for 5 minutes then drain. It will seem under-cooked but don’t worry, it will finish cooking in the oven.
• Warm the olive oil over a medium heat.
• Add the onion, garlic and 1 tsp of smoked paprika and fry for 1 minute.
• Turn the heat up high and add the courgettes and halloumi.
• Fry for a further 3-5 minutes until starting to colour.
• Add the tomatoes and a good pinch of pepper. Continue to heat on high until bubbling.
• Add the pasta, stir through, then turn off the heat.
• Grease a medium roasting tray and tip the pasta mixture into it. Level off.
• Top with the grated cheese.
• Sprinkle the final 1 tsp of smoked paprika all over the top of the bake.
• Bake in the oven for 10 minutes until the cheese just starts to bubble.
• Serve and enjoy!

Video

Notes

This pasta dish freezes really well. Pop it in a sealed container as soon as it’s cold and it will keep for three months. You might prefer to freeze in individual portions to make it easier to reheat just what you need.

Nutrition

Calories: 504.39kcal | Carbohydrates: 46.76g | Protein: 24.12g | Fat: 24.9g | Saturated Fat: 13.57g | Cholesterol: 28mg | Sodium: 869.79mg | Potassium: 515.53mg | Fiber: 3.8g | Sugar: 6.53g | Vitamin A: 816.89IU | Vitamin C: 19.92mg | Calcium: 672.02mg | Iron: 2.43mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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