Moussaka Pasta Toss
photo by Karen Elizabeth
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 453.59 g penne rigate
- 29.58 ml olive oil
- 453.59 g ground lamb
- 4 garlic cloves, chopped
- 1 large onion, chopped
- 2.46 ml allspice
- 0.5 ml cinnamon
- 4.92 ml cumin
- 4.92 ml dried oregano
- salt and black pepper
- 1 small eggplant, half-peeled and chopped into small dice
- 29.58 ml butter
- 29.58 ml flour
- 473.18-591.47 ml milk
- 1.23 ml nutmeg
- 118.29 ml fresh parsley, chopped
- 118.29 ml parmigiano, grated
directions
- Bring a large pot water to a boil, salt it and cook pasta to al dente.
- 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.
- 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.
- 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.
- 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.
- Add this béchamel into the meat skillet and stir to combine.
- Drain the pasta and add it to the skillet, giving it a toss to mix everything up.
- Add the chopped parsley and grated cheese, and stir to combine.
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Reviews
-
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.
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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!
RECIPE SUBMITTED BY
KelBel
United States