Moussaka pasta bake
Discover the ultimate comfort food with our Moussaka Pasta Bake recipe. This delightful dish features layers of tender eggplant, savory lamb mince seasoned with allspice and nutmeg, and hearty pasta, all topped with a creamy béchamel sauce and a sprinkle of parmesan cheese. Perfect for family dinners or a cozy night in, this recipe combines classic Mediterranean flavors with pasta to create a meal that's both satisfying and unforgettable.
- 20 Jun 2024
- Cook time 75 min
- Prep time 25 min
- 6 Servings
- 13 Ingredients
Moussaka pasta bake is a delicious fusion of the traditional Greek moussaka and a comforting pasta bake. This dish features layers of eggplant, savory lamb mince cooked with aromatic spices, and a creamy béchamel sauce, all combined with pasta for a delightful meal. Perfect for family dinners or gatherings, this recipe is sure to become a favorite in your household.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add diced eggplant and sauté until golden brown and softened, about 5-7 minutes. Transfer to a bowl and set aside.
- In the same skillet, add the remaining olive oil. Heat over medium heat.
- Add finely chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and stir for about 1 minute, or until fragrant.
- Add the lamb mince, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
- Season with allspice, nutmeg, and salt to taste.
- Pour in the canned tomatoes, stirring well to combine. Let it simmer for about 15-20 minutes, allowing the flavors to meld together.
3. Cook the Pasta:
- While the lamb mixture is simmering, cook the pasta according to the package instructions until al dente.
- Drain the pasta and set aside.
4. Prepare the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook, stirring constantly, until it forms a smooth paste (roux), about 1-2 minutes.
- Gradually add in the milk, whisking continuously to avoid lumps.
- Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with a pinch of salt and nutmeg to taste.
- Reduce oven temperature to 375°F (190°C).
- In a large baking dish (approx. 9x13 inches), spread half of the cooked pasta as the bottom layer.
- Spoon half of the lamb and tomato mixture over the pasta.
- Add all the sautéed eggplant as the next layer.
- Spread the remaining pasta over the eggplant.
- Top with the remaining lamb mixture.
- Pour the béchamel sauce evenly over the entire dish.
- Sprinkle grated parmesan cheese evenly on top.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, until the top is golden brown and bubbly.
7. Serve:
- Remove from the oven and allow to cool for about 10 minutes before serving.
- Serve warm and enjoy your Moussaka Pasta Bake!
Tips:
- To get a perfect texture, salt the eggplant slices and let them sit for 15-20 minutes before cooking to draw out excess moisture.
- You can substitute lamb mince with beef or even a plant-based mince for a vegetarian version.
- Cook the pasta just until al dente, as it will continue to cook when baked with the other ingredients.
- For a thicker béchamel sauce, let it simmer a bit longer while continuously stirring to prevent lumps from forming.
- Grate fresh nutmeg into the béchamel sauce for a little extra flavor boost.
- Let the bake rest for about 10 minutes after taking it out of the oven to allow the layers to set for easier slicing.
Enjoy your delightful Moussaka pasta bake, a hearty and flavorful dish that's perfect for any occasion. Serve it with a fresh side salad or some crusty bread for a complete meal. The combination of tender eggplant, savory lamb, and creamy béchamel sauce is sure to impress your guests and leave everyone satisfied.
| Nutrition Facts | |
|---|---|
| Serving Size | 490 grams |
| Energy | |
| Calories 640kcal | 25% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 7g | 17% |
| Sugar 12g | 12% |
| Fat | |
| Fat 50g | 56% |
| Saturated 20g | 63% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 120mg | 21% |
| Vitamin B1 1.26mg | 105% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 10mg | 65% |
| Vitamin B6 0.50mg | 30% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 3.19ug | 133% |
| Vitamin C 20mg | 23% |
| Vitamin E 1.33mg | 9% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.37mg | 0% |
| Iron, Fe 3.86mg | 35% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 950mg | 28% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 5mg | 49% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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