A Creamy, Spicy, Oven-Baked Twist That Blends Levantine Warmth with Italian Comfort

This pasta bake brings the best of both worlds together—labneh, that lusciously tangy Middle Eastern strained yogurt, meets the smoky, fiery depth of harissa, North Africa’s favorite chili paste. Combined with tender pasta, roasted vegetables, and a shower of melted cheese, it’s a dish that feels hearty but fresh, indulgent but surprisingly light. It’s one of those rare bakes that tastes as good the next day, making it perfect for a weeknight dinner, a make-ahead meal, or a Mediterranean-inspired potluck centerpiece.

Ingredients

Serves 4

For the pasta bake

  • 250g short pasta (penne, fusilli, or rigatoni) (9 oz)
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 small red onion, thinly sliced
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

For the sauce

  • 200g labneh (¾ cup)
  • 1½ tbsp harissa paste (adjust to taste)
  • ½ tsp smoked paprika
  • 1 clove garlic, grated
  • 2 tbsp pasta water
  • 1 tbsp lemon juice

To finish

  • 100g mozzarella, shredded (1 cup)
  • 2 tbsp parmesan, grated
  • Optional: za’atar, fresh mint, or parsley for garnish

Instructions

Preheat the oven to 200°C (390°F). Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper. Spread them on a tray and roast for 20–25 minutes until lightly charred and tender.

While the vegetables roast, cook the pasta in salted boiling water until just al dente. Reserve 2 tablespoons of pasta water, then drain and set aside.

In a large bowl, combine the labneh, harissa paste, smoked paprika, garlic, lemon juice, and reserved pasta water. Mix until smooth and creamy. Adjust seasoning and heat to taste.

Add the drained pasta and roasted vegetables into the sauce, stirring gently to coat every piece. Transfer to a baking dish and top with shredded mozzarella and parmesan.

Bake for 15–20 minutes, or until the top is golden and bubbling. Let cool slightly before serving, then finish with a sprinkle of za’atar or fresh herbs for a final hit of brightness.

Cooking Tips

Use labneh for its rich, tangy depth—it doesn’t split in the oven like regular yogurt and creates a velvety base. Harissa intensity varies by brand, so taste and adjust. Roasting the vegetables separately adds texture and sweetness that balance the creamy spice. Don’t overcook the pasta—it will continue to soften in the oven. And for a fresh contrast, serve with a simple arugula salad or a lemony yogurt drizzle.

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