Baked tomato pasta with halloumi and harissa

Ingredients

• Salt
• 1 pound penne, fusilli, farfalle or other shaped pasta
• 1 (24-ounce) jar marinara sauce
• 3 Tbsp harissa paste
• 8 ounces halloumi (or feta), coarsely grated
• 1 cup chopped fresh dill (leaves and stalks)
• Extra-virgin olive oil, for serving

Steps

1. Heat the oven to 200 °C.
2. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 min less than the minimum time on the package. Reserve 1 cup of the cooking water, then drain.
3. Add the marinara sauce, harissa and reserved pasta water to the empty pot and stir. Add the pasta, ⅔ of the halloumi and ¾ of the dill, and stir to coat. Transfer to a large 8-by-12-inch baking dish and spread evenly.
4. Top with the remaining halloumi and bake until the sauce is bubbling and the cheese is melted and golden, 15-20 min.
5. Drizzle with olive oil and top with the remaining dill to serve.