Moussaka Pasta Bake

Name: Moussaka Pasta Bake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 aubergines, cut lengthways into 1cm (1/2in) wide strips; 2 tbsp. olive oil; 1 red onion, finely sliced; 250 g lamb mince; 2 tsp. ground cinnamon; 1 garlic clove; 400 g tin chopped tomatoes; 150 mL chicken stock; 300 g rigatoni pasta; 350 g tub ready-made cheese sauce; 25 g Parmesan, grated; 2 tbsp. chopped flat leafed parsley

This pasta bake with a Greek twist won’t disappoint!

By The GH Kitchen TeamPublished: 18 September 2019

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This pasta bake is a wonderful twist on the traditional Greek moussaka recipe. With tomato, lamb and aubergine flavours, it's sure to become a family favourite!

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Cal/Serv:

657

Ingredients

2 aubergines, cut lengthways into 1cm (1/2in) wide strips
2 Tbsp. olive oil
1 red onion, finely sliced
250 g lamb mince
2 tsp. ground cinnamon
1 garlic clove
400 g tin chopped tomatoes
150 ml chicken stock
300 g rigatoni pasta
350 g tub ready-made cheese sauce
25 g Parmesan, grated
2 Tbsp. chopped flat leafed parsley

Directions

1. Step 1Preheat grill to medium. Arrange aubergine slices on two large baking sheets and brush with half the oil. Sprinkle over a little salt and grill each tray separately for 12min, turning the slices halfway through. Set aside.
2. Step 2Meanwhile, heat remaining oil in a large pan and gently fry onion for 8min, until softened. Add lamb mince and fry, stirring to break up any lumps, until golden. Stir in cinnamon and garlic, fry for 1min. Add tomatoes and stock, bring to the boil and simmer for 15min until thickened. Remove from heat.
3. Step 3Meanwhile cook pasta in a large pan of boiling salted water for a little less time than stated on the packet (to al dente), around 11min. Drain well
4. Step 4Preheat oven to 190°C (170°C fan) mark 5. Add drained pasta to lamb mixture, mix well and check seasoning. Spoon into a 2-21/2 litre (31/2-41/3 pint) ovenproof serving dish and lay over the grilled aubergine slices in an even layer. Pour over the ready-made cheese sauce and sprinkle over the Parmesan.
5. Step 5Cook in oven for 20min until bubbling. Set aside while you preheat grill. Grill until golden. Sprinkle over parsley and serve with a green salad, if you like.

Per serving:

Calories: 657
Protein: 32g
Total Fat: 26g
Saturates: 11g
Carbs: 69g
Total sugars: 12g
Fibre: 11g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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