Lasagna and gratin, Mediterranean

Pasta gratin with halloumi

A tasty and cheesy pasta gratin with flavours of herbs and vegetables.

Serves 5

300 g pasta
200 g halloumi, diced
2 onions, chopped
2 garlic cloves, crushed
1 zucchini, sliced
250 g cherry tomatoes, halved
70 g fresh spinach
400 g chopped tomatoes
2 tbsp tomato paste
1 tsp herb salt
1 tsp coarsely ground black pepper
1 tbsp oregano
1 tsp thyme
1 pinch cayenne pepper
200 g mozzarella, crumbled
Oil for frying

Preheat the oven to 225 °C. Cook the pasta for about 2/3 of the cooking time stated on the package. Fry the halloumi until it is golden brown. Put it aside. Fry the onions a couple of minutes and include the garlic the last half a minute. Add the crushed tomatoes, tomato paste and all the spices and let simmer for a few minutes. Mix all ingredients, except the mozzarella, in an ovenproof dish. Sprinkle with mozzarella and gratinate in the oven for about 10-15 minutes.

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