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    Home » Pasta recipes

    By Emily Leary. Last updated Feb 11, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Delicious smokey halloumi pasta bake recipe

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    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.

    The completed halloumi pasta bake in a baking tray after being pulled out from the oven.

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

    A plated serving of the incredible halloumi pasta bake

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

    Two plates of halloumi pasta bake with the tray bake on the side.

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

    One plate of the incredible halloumi pasta bake taken from the side to show the texture of the meal.

    Ingredients

    • 300 g (11 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 cheese vegetarian if required, cubed
    • 1 large courgette (zucchini) cubed
    • 160 g (1⅓ cup) grated/shredded mature cheese vegetarian if required
    • 800 g (28 oz) canned 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.

    Starting the halloumi pasta bake recipe with olive oil in a pan.

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

    One pan with oil, onions and smoked paprika just a handful of the ingredients you need to get started in making the halloumi pasta bake

    Fry for 1 minute.

    The halloumi pasta bake ingredients having been fried for one minute.

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

    For the next stage of the halloumi pasta bake the halloumi and courgettes have been chopped and added to the pan.

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

    The additional ingredients in the pan to create halloumi pasta bake having been fried for a further 3 - 5 minutes.

    Add the tomatoes and a good pinch of pepper.

    The halloumi pasta bake pan with a pinch of pepper and some chopped tomatoes.

    Continue to heat on high until bubbling.

    The halloumi pasta bake pan after some additional heat.

    Add the pasta.

    The halloumi pasta bake pan with the pasta added to the top.

    Stir through, then turn off the heat.

    The completed pan of halloumi pasta bake

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

    The tray of halloumi pasta bake ready to be baked in the oven.

    Top with the grated cheese.

    A tray of halloumi pasta bake with grated cheese on the top.

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

    A tray of halloumi pasta bake with a sprinkle of cheese and a dash of smoked paprika on the top ready to be baked in the oven.

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

    The tray of halloumi pasta bake after being baked in the oven for 10 minutes.

    Serve and enjoy!

    Servings of the completed halloumi pasta bake

    You get deliciousness in every bite!

    A fork of halloumi pasta bake

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

    Overhead shot of the halloumi pasta bake being served on a plate.

    Print this halloumi pasta bake recipe

    Print Recipe
    4.6 from 32 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
    Diet: Vegetarian
    Servings: 6 portions
    Author: Emily Leary

    Ingredients

    • 300 g (11 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 cheese vegetarian if required, cubed
    • 1 large courgette (zucchini) cubed
    • 160 g (1⅓ cup) grated/shredded mature cheese vegetarian if required
    • 800 g (28 oz) canned 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, 390F).
    • 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. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this smokey halloumi pasta recipe

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    1. Diana says

      April 25, 2022 at 11:13 pm

      5 stars
      Absolutely delicious. I happened to have all the ingredients to hand so was able to make this spontaneously. We all loved it, especially the smokiness. I didn’t have courgette so added broccoli. Worked well.

      Reply
      • Emily Leary says

        April 26, 2022 at 9:03 am

        Sounds fantastic! I'm so glad you enjoyed it.

        Reply
    2. Emma says

      April 04, 2022 at 4:48 pm

      5 stars
      This was a great weeknight dinner. My three year old ate all of his and then hi-5ed me afterwards so it's a solid 5 stars in my book. I added lamb sausages which I had baked in the oven. I was worries the pasta wouldn't be cooked fully after 10 minutes in the oven but I needn't have been as it came out perfectly. I added some red chilli flakes to my bowl and thoroughly enjoyed it! Thank you

      Reply
    3. Emily says

      October 30, 2021 at 1:50 pm

      Would you be able to use passata instead of chopped tomatoes?

      Reply
      • Emily Leary says

        November 02, 2021 at 4:55 pm

        Yes, definitely.

        Reply
    4. David says

      May 09, 2021 at 8:48 pm

      4 stars
      What is nature cheese?
      I am in the United States. Might be a term not used here.

      Reply
      • Emily Leary says

        May 10, 2021 at 7:53 am

        Use a sharp or aged cheddar.

        Reply
    5. Jenny says

      August 08, 2017 at 10:50 pm

      How much garlic do you use?

      Reply
      • Emily Leary says

        August 11, 2017 at 9:40 pm

        Oops, 2 cloves garlic - I've updated the ingredients list. Thanks!

        Reply
    6. Carine says

      June 09, 2016 at 3:52 pm

      Has anyone actually tried this recipe as I see nothing in the comments?

      Reply
      • Emily Leary says

        June 12, 2016 at 8:48 pm

        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?

        Reply
        • Carine says

          June 12, 2016 at 8:52 pm

          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!

          Reply
          • Emily Leary says

            June 12, 2016 at 8:57 pm

            I'm so pleased to hear it! :)

            Reply
          • Jo says

            October 01, 2016 at 2:18 pm

            Can you freeze this dish?

            Reply
            • Emily Leary says

              October 03, 2016 at 7:10 pm

              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!

    7. Margot @ Coffee & Vanilla says

      March 13, 2015 at 11:48 am

      Love this recipe Emily, especially that you are using my favourite Spanish bitter-sweet paprika power :)

      Reply
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