Moussaka-style pasta

Moussaka-style pasta

Moussaka-style pasta is a quick and easy Italian twist on a traditional Greek dish. This recipe is ready in just thirty minutes and can be frozen to be enjoyed later.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people


  • 2 tbsp olive oil
  • 300g penne pasta
  • 1 tsp dried oregano
  • 1⁄2 tsp cinnamon
  • 1 tbsp tomato purée
  • 1 x 400g tinned chopped tomatoes
  • 2 garlic cloves, crushed
  • 1 x 250g lamb mince
  • 1 large aubergine, diced
  • 1 large onion, diced
  • 200g feta, crumbled


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, cook the pasta in a large pan of boiling, salted water 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. 

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and keep frozen for up to 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.