Moussaka-style pasta recipe
Created by The Tesco Recipes team
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
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Shop ingredientsEach serving contains
- Energy
- 2630kJ 625.0kcal
- Fat
- 26g
- Saturates
- 12g
- Salt
- 2.3g
- Sugars
- 14g
of the Reference intake
Carbohydrate 71.7gProtein 31.2gFibre 8.8g
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Method
- Heat the oil in a large-lidded pan and cook the onion and auberginefor 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 andoregano. 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.
- See more Pasta recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
