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Cheesy moussaka pasta bake recipe
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Greek moussaka meets Italian lasagne in a delicious pasta bake fusion that will become a family favorite.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 eggplant, cut into 2cm pieces
  • 5.00 gm ground cinnamon
  • 1/2 tsp ground allspice
  • 600g lamb mince
  • 44.40 gm tomato paste
  • 400g can diced tomatoes
  • 127.50 gm chicken style liquid stock
  • 40.00 ml chopped fresh oregano leaves, plus extra to serve
  • 250g dried curls pasta
  • 500.00 ml plain Greek-style yoghurt
  • 2 eggs, lightly beaten
  • 40.00 ml plain flour
  • 312.50 ml grated mozzarella
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add onion and cook for 5 minutes until softened. Stir in eggplant and cook for 5 minutes until golden and tender. Add garlic, cinnamon, and allspice, and cook for 1 minute until fragrant. Mix in mince and cook for 6 to 8 minutes until browned, breaking it up with a wooden spoon. Pour in tomato paste, tomatoes, and stock. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until thickened. Stir in oregano.
  • Cook the pasta in a large saucepan of boiling water until tender. Drain and return to the pan.
  • Preheat your oven to 200C/180C fan-forced and grease a 10-cup-capacity baking dish. Combine 1 cup of mince mixture with pasta and transfer to the dish. Press gently to pack it down. Top with the remaining mince mixture and smooth it out.
  • In a bowl, mix together yogurt, egg, flour, and ¼ cup of cheese. Season with salt and pepper. Spread over the mince mixture and top with the remaining cheese. Bake for 30 to 35 minutes until golden. Let it stand for 10 minutes, then sprinkle with extra oregano before serving.

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