Baked Tomato Pasta With Harissa and Halloumi
Published March 12, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 1pound penne, fusilli, farfalle or other shaped pasta
- 1(24-ounce) jar marinara sauce
- 3tablespoons harissa paste (see Tip)
- 8ounces halloumi (or feta), coarsely grated
- 1cup chopped fresh dill (leaves and stalks)
- Extra-virgin olive oil, for serving
Nutritional analysis per serving (6 servings)
460 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 17 grams protein; 934 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees.
- Step 2
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the minimum cooking time stated on the package. (For example, if the recommended cooking time is 10 to 12 minutes, cook it for 8 minutes.) Reserve 1 cup of the pasta cooking water then drain the pasta.
- Step 3
Add the marinara sauce, harissa and reserved pasta cooking water to the empty pot and stir to combine. Add the pasta, ⅔ of the halloumi and ¾ of the dill; stir to coat the pasta well. Transfer to a large, 8-by-12-inch baking dish and spread in an even layer.
- Step 4
Top with the remaining halloumi and bake until the sauce is bubbling around the sides and the cheese is melted and golden, 15 to 20 minutes.
- Step 5
To serve, drizzle with olive oil and top with the remaining dill.
- If you don’t have harissa, use another spice paste like Sriracha, sambal oelek, or even just a pinch of crushed red pepper.
Private Notes
Comments
3 tablespoons of harrisa is low for 24 oz of tomato sauce. Add more while tasting to find a perfect balance. Good quality halloumi doesn't melt so feta is the better choice. Cilantro would be a good substitute for feta if you don't have or don't like dill.
-This was a really nice recipe, easy to make, and very flavorful. Thank you. -I always appreciate comments that would make it easier to make a recipe such as it was submitted, but not so appreciative of all of the changes and what seems to be better choices to those submitting comments.
This recipe sounds like someone who's replaced feta with halloumi, homemade sauce for jarred sauce, tomato paste with harissa paste, and basil with dill then said it wasn't very good...
I used Eat Happy Kitchen Pumpkin Marinara Sauce and feta, and this recipe turned out to be wonderfully simple and easy yet flavorful, and I can see many possibilities and opportunities for riffing with the sauce, cheese, and herbs or greens, in addition to throwing in a can of chickpeas or white beans if I were to use campanelle to cup the beans. I made this a one-pot pasta by baking in the Dutch oven in which I had cooked the pasta. I didn't add harissa or red-pepper flakes, but I am thinking that perhaps next time I'll swap in tomato paste and possibly some smoked paprika and/or ancho chile for the harissa even though I have a mild harissa I've been meaning to try.
This is a family favorite, and was the first big win for my college kid when he started cooking for his 5 roommates. Makes great lunch leftovers for my family of three. We typically mix in a steamed or roasted veggie (cauliflower, zucchini....?) before baking, and I like LOTS of cheese so I sometimes supplement the halloumi with some mozzarella on top, but it's also perfect exactly as written.
add sausage