HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSay Hallo Umi Pasta Bake
Say Hallo-umi Pasta Bake

Say Hallo-umi Pasta Bake

with Sun-Dried Tomatoes

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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:MilkCereals containing GlutenEgg

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ block(s)



1 unit(s)


1 unit(s)

Red Onion

1 unit(s)

Red Pepper

30 grams

Sundried Tomatoes

1 pot(s)

Dried Oregano

1 pot(s)

Smoked Paprika

½ pack(s)

Finely Chopped Tomatoes with Onion and Garlic

200 grams

Wheat Penne Pasta

(ContainsCereals containing Gluten)

½ pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Energy (kcal)740 kcal
Fat20.0 g
of which saturates11.0 g
Carbohydrate100 g
of which sugars28.0 g
Protein37 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Baking Dish
Instructionsarrow up iconarrow up icon
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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.


Sprinkle the cheese over the top then bake on the top shelf of your oven until golden and bubbly, 8-10 mins.


Divide the halloumi wheat pasta bake between your plates and serve.Enjoy!