Halloumi topped tomato pasta bake recipe
Created by The Tesco Recipes team
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
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
Each serving contains
- Energy
- 2175kJ 517.0kcal
- Fat
- 18g
- Saturates
- 9g
- Salt
- 1.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 63.6gProtein 23.3gFibre 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
