Our Favourite Recipes
Tomato, Chilli Pesto & Halloumi Pasta Bake

Tomato, Chilli Pesto & Halloumi Pasta Bake

If you love a good mid-week pasta bake (and, frankly, who doesn't?) this recipe is a winner – and it couldn't be easier. Use fresh, seasonally-ripe tomatoes and a jar of Sacla’ Chilli Pesto for the sauce, then top with grated halloumi cheese.
Profile Serves: 4
Icon/Time On the table in: 30 mins
Pescatarian
Vegetarian
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Ingredients

  • 400g Farfalle pasta, or pasta of your choice
  • 200g tomatoes, roughly chopped
  • 1 jar Sacla’ Chilli Pesto
  • 100g Halloumi, grated

Method

  1. Preheat the oven to 180°C/160°C fan
  2. Add the pasta to a pan of boiling salted water and cook for 2 minutes under the packet time instructions
  3. Drain well and toss with the Chilli Pesto and tomatoes
  4. Pour the pasta into an oven-proof dish and grate over the Halloumi
  5. Put in the oven and bake for 15-20 minutes, until just starting to crisp on top
  6. Remove from oven and serve with a lightly dressed rocket salad
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