Smokey Halloumi Pasta Bake (Print version)

Smoky tomato pasta bake with halloumi, smoked paprika, and crispy mozzarella topping. A hearty vegetarian dinner ready in 45 minutes.

# Ingredients:

For the pasta and sauce

01 - 12 oz (340 g) penne pasta
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon red pepper flakes (optional)
07 - 24 oz (680 g) passata or canned crushed tomatoes
08 - 1 teaspoon brown sugar
09 - 1 teaspoon balsamic vinegar
10 - Salt and black pepper

For the bake

11 - 9 oz (250 g) halloumi cheese, cut into 1-inch cubes
12 - 1 cup (150 g) cherry tomatoes, halved
13 - 1 cup (100 g) shredded mozzarella
14 - 1/4 cup fresh basil leaves, torn
15 - 1 tablespoon olive oil, for drizzling

# Instructions:

01 - Cook the penne in well-salted water until it is about two minutes shy of al dente. Reserve 1/2 cup of the starchy cooking water, then drain.
02 - Pat the cubes dry with a paper towel. Fry them in a hot skillet with olive oil for 2-3 minutes per side until each piece has a deep golden crust. Remove them to a plate.
03 - In the same pan, saute the garlic for 30 seconds until fragrant, then stir in the smoked paprika, oregano, and red pepper flakes. Pour in the passata, balsamic vinegar, and brown sugar. Let it bubble gently for 5 minutes to thicken slightly and lose any raw tomato edge.
04 - Stir the drained pasta into the sauce. Add a splash of the reserved pasta water if the mixture looks tight. The pasta will absorb more sauce as it bakes, so aim for slightly looser than you want the final dish.
05 - Spread half the pasta in a baking dish. Scatter half the halloumi and cherry tomatoes over it, then repeat with the remaining pasta, halloumi, and tomatoes. Finish with an even layer of shredded mozzarella and a light drizzle of olive oil.
06 - Slide the dish into a 375F oven and bake for 20-25 minutes until the mozzarella is bubbling and spotted with brown. Let it rest for 5 minutes so the sauce settles before serving.

# Good to know:

01 - Best served after a 5-minute rest so the sauce sets.
02 - Halloumi is naturally quite salty, so taste the sauce before adding extra salt.

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