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Moussaka-style pasta recipe

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Add a touch of traditional Greek cuisine to your pasta with this moussaka-style dish. This delicious pasta is loaded with succulent lamb mince, chunky Mediterranean vegetables and topped with creamy feta cheese. The whole family will love this easy-to-make dish. See method

Serves 4
10 mins to prepare and 20 mins to cook
625 calories / serving
Freezable

Ingredients

2 tbsp olive oil
1 large onion, diced
1 large aubergine, diced
250g lamb mince
2 garlic cloves, crushed
1 x 400g tinned chopped tomatoes
1 tbsp tomato purée
1⁄2 tsp cinnamon
1 tsp dried oregano
300g (10oz) penne
175g feta, crumbled

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2630kj
625kcal 31%
Fat
26g 37%
Saturates
12g 59%
Sugars
14g 16%
Salt
2.3g 39%

of the reference intake
Carbohydrate 71.7g Protein 31.2g Fibre 8.8g

Method

Heat the oil in a large-lidded pan and cook the onion and aubergine for 2-3 minutes over a high heat. Reduce the heat to medium, cover and cook for a further 5 minutes, stirring occasionally.
Add the lamb mince and garlic to the pan and cook for 2-3 minutes, or until the lamb is browned. Stir in the tomatoes, tomato purée, cinnamon and oregano. Cover and cook for a further 8-10 minutes, stirring occasionally. Season to taste.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta, following the packet instructions. Drain, reserving 2-3 tbsp of the pasta water. Stir the penne and reserved pasta water into the lamb mixture, until combined. Divide the lamb and aubergine pasta between 4 bowls and scatter over the feta.

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Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.