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
- 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
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?
Print this halloumi pasta bake recipe
Smokey halloumi pasta bake
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
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
Nutrition
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Jenny says
How much garlic do you use?
Emily Leary says
Oops, 2 cloves garlic – I’ve updated the ingredients list. Thanks!
Carine says
Has anyone actually tried this recipe as I see nothing in the comments?
Emily Leary says
Not sure who in the comments has, but as the author I’ve made it a few times. Do you have a query I can help with?
Carine says
After my comments, I went ahead and made it. My compliments and thanks to you. It was awesome and very quick to make. Thanks so very much!
Emily Leary says
I’m so pleased to hear it! :)
Jo says
Can you freeze this dish?
Emily Leary says
Hi. Sorry for the slow reply. I freeze pasta dishes quite often, but I’m not too sure how well the halloumi’s texture would hold up, but a quick Google suggests it freezes well, so fingers crossed!
Margot @ Coffee & Vanilla says
Love this recipe Emily, especially that you are using my favourite Spanish bitter-sweet paprika power :)