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.
- 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 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.
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