Say Hallo-umi Pasta Bake

Name: Say Hallo-umi Pasta Bake with Sun-Dried Tomatoes
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Bell Pepper; 200 Penne Pasta; ½ Finely Chopped Tomatoes with Onion and Garlic; 125 Halloumi; 1 Smoked Paprika; 1 Dried Oregano; 1 Courgette; 20 Grated Hard Italian Style Cheese; 15 Sundried Tomatoes; 1 Red Onion

with Sun-Dried Tomatoes

Recipe Development TeamPublished on January 25, 2019

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Chef Lizzie’s delicious halloumi pasta bake is a quick and easy recipe, perfect for any night of the week. For maximum flavour, courgettes, peppers, sweet onions and halloumi are roasted together before being added to the pasta and stirred through with sundried tomatoes, fresh basil and a rich tomato sauce. Finish everything off by covering the pasta mix with cheese, and baking it until the top looks golden and bubbly.

Allergens:

Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

200

Penne Pasta

Finely Chopped Tomatoes with Onion and Garlic

125

Halloumi

Smoked Paprika

Dried Oregano

Courgette

(May contain traces of: Celery)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Sundried Tomatoes

Red Onion

Nutritional information

Energy (kcal)740 kcal

Energy (kJ)3096 kJ

Fat20 g

of which saturates11 g

Carbohydrate100 g

of which sugars28 g

Protein37 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Medium Saucepan

•Baking Dish

•Plate

Cooking Instructions and Tips

Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt. Chop the halloumi into 2cm chunks. Trim the courgette, halve lengthways then chop widthways into 2cm chunks. Halve and peel the red onion. Chop each half into quarters. Halve the red pepper and discard the core and seeds. Chop into 2cm chunks.

Pop the halloumi and chopped veggies on a large lined baking tray and drizzle with oil. Sprinkle on the dried oregano and smoked paprika and season with a pinch of salt and pepper. Toss to coat then spread out in one layer and roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through cooking.

Add the wheat penne to the pan of boiling water and cook for 10 mins. Drain in a colander then return to the pan (off the heat) and drizzle with oil to stop it sticking. Roughly chop the sun-dried tomatoes.

When the veggies and halloumi are done, transfer them to an ovenproof dish along with the cooked wheat pasta, sundried tomatoes and finely chopped tomatoes. Add in half the basil then stir everything together.