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.
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Cook Time
30 mins
Serves
4
Ingredients
- 400g Farfalle pasta, or pasta of your choice
- 200g tomatoes, roughly chopped
- 1 jar Sacla’ Fiery Chilli Pesto
- 100g Halloumi, grated
How to make the recipe
Step 1
Preheat the oven to 180C/160C fan
Step 2
Add the pasta to a pan of boiling salted water and cook for 2 minutes under the packet time instructions
Step 3
Drain well and toss with the Chilli Pesto and tomatoes
Step 4
Pour the pasta into an oven-proof dish and grate over the Halloumi
Step 5
Put in the oven and bake for 15-20 minutes, until just starting to crisp on top
Step 6
Remove from oven and serve with a lightly dressed rocket salad