Description
Smokey Halloumi Pasta Bake
If you’re craving comfort food with a twist, this Smokey Halloumi Pasta Bake is a must-try! Originating from Cyprus, halloumi adds the perfect mix of firm and gooey textures. Paired with smoked paprika, this dish offers a rich, smoky tomato flavor that fills the house with irresistible aromas. Perfect for family dinners or a cozy night in!
300g (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
250g (8.8 oz) halloumi cheese, cubed
1 large courgette (zucchini), cubed
160g (1⅓ cup) mature cheddar cheese, grated
800g (28 oz) canned chopped tomatoes
Salt and black pepper to taste
Directions:
1. Preheat oven to 200°C (390°F).
2. Cook pasta in salted boiling water for 5 minutes. Drain.
3. Warm olive oil over medium heat. Add onion, garlic, and 1 tsp smoked paprika. Fry for 1 min.
4. Add courgette and halloumi. Fry for 3-5 mins.
5. Add tomatoes, salt, and pepper. Heat until bubbling.
6. Stir in pasta. Transfer to greased baking dish.
7. Top with grated cheddar and sprinkle remaining smoked paprika.
8. Bake for 10 mins or until cheese bubbles. Enjoy!
Prep Time: 10 mins
Kcal: 504
Step-by-Step Guide
Follow these detailed instructions for a perfect bake every time. First, preheat your oven to 200°C (390°F) and grease a large baking dish. Cook 300g of your chosen pasta (like penne or rigatoni) in salted boiling water for just 5 minutes—it will finish cooking in the oven. While the pasta boils, heat 2 tbsp olive oil in a large pan over medium heat. Add the finely chopped onion, minced garlic, and 1 tsp of the smoked paprika. Fry for 1 minute until fragrant. Next, add the cubed courgette and halloumi. Fry for 3-5 minutes until the halloumi starts to get golden edges. Pour in the canned tomatoes, season with salt and pepper, and bring to a gentle bubble. Stir in the drained, par-cooked pasta until everything is well combined. Transfer the mixture to your greased baking dish. Top evenly with the grated mature cheddar and a final sprinkle of the remaining smoked paprika. Bake for 10 minutes, or until the cheese is melted, bubbly, and starting to brown.
Serving Suggestions
This hearty bake is a complete meal on its own, but it pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a touch of freshness, garnish with chopped parsley or basil. Serve it directly from the baking dish at the table for a comforting, family-style presentation. It also makes excellent leftovers for lunch the next day.
How-to Summary
In brief: Par-cook pasta. Sauté onion, garlic, and paprika. Fry courgette and halloumi. Add tomatoes and season. Combine with pasta in a baking dish. Top with cheddar and more paprika. Bake at 200°C for 10 minutes until golden and bubbling.
Frequently Asked Questions
Can I use a different cheese instead of halloumi?
Halloumi is key for its high melting point and unique texture. For a similar result, try pan-fried paneer or extra-firm tofu. Softer cheeses will melt away during frying.
How can I make this dish vegetarian?
This recipe is naturally vegetarian. Ensure your cheddar cheese is made with vegetarian rennet if required.
Can I prepare this bake ahead of time?
Yes. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
My halloumi turned rubbery. What went wrong?
This happens if it’s overcooked. Fry the halloumi just until lightly golden—it will continue to cook in the sauce and oven.
What can I use instead of smoked paprika?
Smoked paprika provides the signature flavor. In a pinch, use 1 tsp regular paprika plus a tiny drop of liquid smoke, but the taste will differ.
Common Mistakes to Avoid
- Overcooking the pasta initially: Boil for only 5 minutes to avoid a mushy final bake.
- Burning the smoked paprika: Fry it with the onions for just a minute to activate its flavor without burning.
- Using wet halloumi: Pat the cubed halloumi dry with kitchen paper to ensure it fries instead of steaming.
- Skipping the pre-cook on the veggies: Frying the courgette and halloumi builds crucial flavor and texture.
- Overbaking: Bake just until the cheese melts and bubbles. Longer baking can dry out the sauce.
Conclusion
This Smokey Halloumi Pasta Bake is the ultimate fusion of comforting pasta and the salty, squeaky delight of halloumi. The smoked paprika ties everything together with its warm, aromatic depth, creating a family-friendly dish that feels special yet is straightforward to make. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly textured, flavor-packed bake every time. It’s a guaranteed crowd-pleaser that proves simple ingredients can create something truly extraordinary.