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    You are in: Home / Greek / Moussaka Pasta Toss Recipe
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    Moussaka Pasta Toss

    Moussaka Pasta Toss. Photo by Karen Elizabeth

    1/3 Photos of Moussaka Pasta Toss

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    KelBel's Note:

    From RachaelRay.com. Rachael made this on her show and I thought it looked great. This makes a large pot of pasta, great for potluck or company.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot water to a boil, salt it and cook pasta to al dente.
    2. 2
      Preheat a large, deep skillet over medium heat with oil. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon.
    3. 3
      Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant.
    4. 4
      Peel off half the skin of the eggplant. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
    5. 5
      In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg.
    6. 6
      Add this béchamel into the meat skillet and stir to combine.
    7. 7
      Drain the pasta and add it to the skillet, giving it a toss to mix everything up.
    8. 8
      Add the chopped parsley and grated cheese, and stir to combine.

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    Ratings & Reviews:

    • on July 22, 2009

      55

      Hubby & I loved this recipe. I did make one change- I went to 3 grocery stores and none of them had ground lamb, so I used Italian Sausage. I think it tasted ok, however if I had to sub next time, I would probably just use ground beef- I think the flavors of the spices would meld better with that than the sausage. So I stuck to the recipe for everything else, only cutting it in half and we really enjoyed it. I will keep this recipe to make again for sure. Thanks for posting it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2009

      55

      What a super recipe, easy to make, saucy and meaty and full of flavour, my family very much enjoyed this. I made my white sauce in the microwave, as this is how I generally do it, and since my family really don't like eggplant, (and they're grown-up and recognise an eggplant in the kitchen when they see it), I finally diced some garlic button mushrooms that I had in the fridge, that I think complemented the dish well. The spices are pleasant and not at all strong, all in all it was a flavoursome hearty dish, and thank you for an interesting twist on a classic dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2009

      45

      I really enjoyed this. It was my first time cooking w/ lamb and eggplant. Moussaka is one of my favorite dishes but it has always intimidated me. Not anymore! This was a great simple version of it. Thanks! Even my 6 yr old loved it which was a plus for me!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Moussaka Pasta Toss

    Serving Size: 1 (277 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 502.7
     
    Calories from Fat 206
    41%
    Total Fat 22.9 g
    35%
    Saturated Fat 9.6 g
    48%
    Cholesterol 57.6 mg
    19%
    Sodium 97.3 mg
    4%
    Total Carbohydrate 53.6 g
    17%
    Dietary Fiber 4.8 g
    19%
    Sugars 4.0 g
    16%
    Protein 20.2 g
    40%

    The following items or measurements are not included:

    parmigiano

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