Main Meals

April 13, 2022

Halloumi, Sausage and Aubergine Pasta Bake

If you’re like me, I love to make big pasta bakes for when family and friends cove over for dinner. Everyone loves them, and you can really get quite quirky and creative to suit your own style. There's just something about baked pasta, covered in a warming tomato sauce and covered with melted cheese, that is so comforting and fulfilling. This particular pasta bake though is filled with extra aromatic flavours (the basil and oregano), the salty tang of the halloumi and the earthy flavour of the veggie sausages, and the roasted aubergine turns tender to the point where it almost melts in your mouth. It's so good.

pasta bake in a rectangular white dish with grey napkin in background
Halloumi, Veggie Sausage and Aubergine Pasta Bake

Proper Pasta

In this bake, I have decided to use Dalla Costa's Red Lentil Pasta, because sometimes, only proper Italian pasta does the trick (and it's a nice thing to do to get the very best pasta for your guests!). As an Italian company who have mastered the art of pasta for more than a century, they use wheat and grains (exclusively selected from Italian mills) and water (sourced from the Piave river) to make alternative options that are excellent sources of fibre and protein. I personally think this is such a great extra touch to spice up the pasta bake, and it doesn't help that it adds extra colour and flavour to such a thing of beauty.

pasta bake and bag of red pasta on kitchen top on wooden chopping board
Halloumi, Sausage and Aubergine Pasta Bake, made using Dalla Costa's Red Lentil Pasta

Halloumi, Sausage and Aubergine Pasta Bake

This pasta bake is the best choice for a weekend supper shared with family and friends. It's full of love, protein and aromatic flavours that will satisfy those Mediterranean tastebuds of yours - why not give it a try?











  • 1 red onion, sliced
  • 800g tinned tomatoes, roughly chopped
  • 400g Dalla Costa Harmony Life Fusilli Pasta with Red Lentils
  • 2 medium aubergines, cut into chunks
  • 5 garlic cloves (if you can find smoked garlic then this will be even better!)
  • 8 vegetarian sausages (Linda McCartney is always best)
  • 1 tbsp dried basil
  • 2 tbsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 50ml red wine
  • 500g passata
  • 1 tbsp basil pesto
  • 200g halloumi, chopped into chunks
  • 1 tbsp mascavado sugar
  • 100g crème fraiche
  • 75g grated cheese (I love to use Parmesan and Smoked Cheddar)
  • Fresh Basil Leaves
  • Salt
  • Pepper


  1. Preheat your oven to 200°C / Fan Setting 180°C / 395°F / Gas Mark 6.
  2. In a baking tray, mix together the chunks of aubergines, the garlic cloves, 1 tbsp of dried oregano and the olive oil until everything is combined. Place the baking tray in the oven and roast for 20 minutes.
  3. In a large saucepan, sauté the sliced onion in some olive oil for 5-10 minutes, or until the onion has softened slightly. Add in the chopped tinned tomatoes, passata, pesto, red wine, dried basil, the remaining dried oregano and muscovado sugar and season to taste. Simmer over a medium heat for 10-15 minutes until the sauce has thickened.
  4. Add the chunks of veggie sausages to the baking tray with the aubergines and garlic cloves and cook for a further 15 minutes, until the aubergines have charred slightly and the garlic cloves have softened.
  5. In another saucepan, cook the pasta according to its instructions and drain when ready.
  6. Combine the pasta, tomato sauce, veggie sausages and roasted aubergines and garlic together in a large baking dish and mix in the chunks of halloumi. Spoon over the crème fraiche and sprinkle over the grated cheese. Bake in the oven for 30-45 minutes until the topping is golden brown. Serve with some fresh basil leaves and an extra seasoning of salt and pepper.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!