Halloumi and tomato pasta bake

Serves 4

6 cherry tomatoes - diced
1 tbsp olive oil
1 small onion, finely chopped
2 carrots sliced
1 clove of garlic crushed 
250g halloumi cheese, cut into lengths
80g parmesan cheese
400g canned tomatoes
2 tsp dried Oregano 
2 tsp mixed herbs 
1 tsp chilli salt
1 tsp fresh chopped ginger 
1 tsp chilli oil
Freshly ground pepper
400g dried penne pasta

1)Preheat oven to 180 degrees 
2)bring a large pan of water to the boil and add the pasta and carrot and cook for 10 mins, rinse in water and let it drain
3)In another large saucepan, add olive oil, garlic, ginger and onion, sprinkle with chilli salt  and cook for 4-5 minutes, or until just softened. Add the fresh tomatoes and cook until they soften and then add a can of tomatoes
4)Add 1 tsp oregano, 1 tsp mixed herbs,

chilli oil and pepper and bring to the boil.
5)While the sauce is simmering, cut the Halloumi into lengths, add some olive oil to a frypan and cook halloumi on both sides till golden brown, (about 1-2 minutes on each side). Remove from the pan onto a board and cut into cubes then and add to the sauce.
6)Add the cooked pasta to the sauce and stir through so all the pasta is covered.
7)Layer 1/2 the pasta mixture into an oven proof dish, sprinkle with half of the Parmesan cheese, then add the remaining pasta mixture on top
8)Top with more Parmesan cheese 1 tsp oregano and 1 tsp mixed herbs and bake in the oven for 15-20 mins or until the top starts to go golden brown.

✔️Top tip: swap the Parmesan for cheddar or Red Leicester