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!
Advertisement - Continue Reading Below
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
2Tbsp.
olive oil
1
red onion, finely sliced
250g
lamb mince
2tsp.
ground cinnamon
1
garlic clove
400g
tin chopped tomatoes
150ml
chicken stock
300g
rigatoni pasta
350g
tub ready-made cheese sauce
25g
Parmesan, grated
2Tbsp.
chopped flat leafed parsley
Directions
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.
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.
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
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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
