Baked Tomato Pasta With Harissa and Halloumi

By Hetty Lui McKinnon

Published March 12, 2024

Baked Tomato Pasta With Harissa and Halloumi
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
4(903)
Comments
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Keeping a jar of store-bought pasta sauce in your pantry pays high dividends in this five-ingredient recipe. Jarred pasta sauce is ripe for enhancement; here, a confident amount of harissa injects not only spice, but also a deep smoky, savory tang. This is a versatile and adaptable weeknight baked pasta: You can experiment with different flavors of sauce to achieve a different finish; try vodka sauce for a creamier finish or arrabbiata for something spicier. Grating the halloumi allows the firm, salty cheese to melt evenly through the pasta. A hefty amount of dill brings much needed lightness to this dish, but you could substitute parsley or chives.

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Heat the oven to 425 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    To serve, drizzle with olive oil and top with the remaining dill.

Tip
  • If you don’t have harissa, use another spice paste like Sriracha, sambal oelek, or even just a pinch of crushed red pepper.

Ratings

4 out of 5
903 user ratings
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Comments

Alisa

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.

P. Hoy

-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.

BevM

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...

Casey

Could this be made ahead and frozen?

Russell

So easy and so delicious. I used feta cheese, a jar of 'spicy marinara' and gochujang (with a little sriracha). I couldn't bring myself to use dill. I used a combination of chives and parsley. The dill is probably wonderful in it, and I am going to try it next time. It just sounded weird, but I can see how it would add an interesting flavor.

SF Home Chef

This was really meh. Not much better than just cooking pasta and throwing in a jar of pasta sauce.

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