Easy, Bold Flavor—Fast
A jar of marinara turns into a rich, smoky bake with a spoonful of harissa—no chef tricks required. 🌶️ The paste adds gentle heat plus savory depth, while the sauce keeps everything saucy and hands-off. Swap the base to suit your mood—creamy tomato or a punchier arrabbiata both work beautifully. ✨
Why Halloumi + Herbs Work
Grated halloumi distributes salty, toasty bits through every bite and browns instead of melting into puddles. 🧀 Fresh dill brings a bright, anise-kissed finish; parsley or chives are easy stand-ins if that’s what you have. The result is a weeknight dish that’s simple to assemble and big on flavor. 🌿
Ingredients 📝 (Serves 4–6)
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Salt
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1 pound penne, fusilli, farfalle, or another short pasta
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1 (24-ounce) jar marinara sauce
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3 tablespoons harissa paste (see Tip)
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8 ounces halloumi (or feta), coarsely grated
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1 cup chopped fresh dill (leaves + tender stems)
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Extra-virgin olive oil, for finishing
Estimated Nutrition 📊 (per serving, 6 servings)
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460 kcal • 13 g fat (6 g sat) • 0 g trans
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4 g monounsaturated • 2 g polyunsaturated
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67 g carbs • 5 g fiber • 8 g sugars • 17 g protein • 934 mg sodium
Note: Figures are estimates based on ingredients and method and aren’t a substitute for personalized nutrition advice.
Step-by-Step 👩🍳
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Heat the oven. Preheat to 425°F (220°C).
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Boil pasta. Salt a large pot of water, cook pasta to 2 minutes shy of the package’s minimum time (e.g., 8 minutes if it says 10–12). Reserve 1 cup pasta water; drain.
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Make the base. Return the pot to the stove and stir together marinara, harissa, and the reserved pasta water until smooth and glossy.
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Combine. Fold in the pasta, two-thirds of the halloumi, and three-quarters of the dill until coated. Spread into an 8×12-inch baking dish.
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Bake. Top with the remaining halloumi; bake 15–20 minutes until bubbling at the edges and the cheese is golden.
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Finish. Drizzle with olive oil and shower with the remaining dill. Serve hot. 🫒
Tip 🌶️
No harissa? Use Sriracha, sambal oelek, or crushed red pepper to taste. Start small and build—heat climbs as the sauce reduces in the oven.
Extra Helpful Notes 💡
Harissa is a North African chili paste usually made with chilies, garlic, and warm spices; brands vary from mild to fiery, so taste first. Pasta water adds starch that helps the sauce cling, creating a silky finish with fewer ingredients. Halloumi’s high melting point means it browns and stays pleasantly chewy instead of fully melting, giving you crispy-edged bits.
To lower sodium, consider swapping half the halloumi for low-sodium ricotta or using a reduced-salt marinara. Add nutrition and color by tossing in quick-cooking veggies (spinach, peas, or roasted peppers) before baking. Leftovers keep 3–4 days in the fridge; splash with water before reheating to revive the sauce. 🍽️🥬🕒
