Cheesy Bacon Rice Pasta Bake with Veggies and Halloumi

1Preheat your oven to 375°F (190°C).

2Cook the rice pasta (2 cups) according to package instructions until al dente. Drain and set aside.

3In a large skillet over medium heat, cook the chopped bacon until crispy. Remove from heat and drain excess fat.

4In a large mixing bowl, combine the cooked rice pasta (2 cups), crispy bacon, garlic powder (1 teaspoon), shredded cheese, salt (1 teaspoon), black pepper (½ teaspoon), cayenne pepper (¼ teaspoon), and frozen mixed veggies. Mix well until all ingredients are evenly distributed.

5Transfer the mixture to a greased baking dish, spreading it out evenly.

6Top the pasta mixture with slices of halloumi (200 g), arranging them evenly over the top.

7In a small bowl, whisk the eggs (2 large) and pour them evenly over the pasta and halloumi (200 g).

8Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown, and the halloumi (200 g) is slightly crispy.

9Remove from the oven and let it cool for a few minutes before serving.