Cheesy Moussaka Pasta Bake

Prep Time
Cook Time
1h 30m
Ready In

"From our weekday newspaper The West Australian."

Original is 6 servings


  • Serving Size: 1 (459.7 g)
  • Calories 854.6
  • Total Fat - 36.2 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 354 mg
  • Sodium - 1429.5 mg
  • Total Carbohydrate - 95 g
  • Dietary Fiber - 10.4 g
  • Sugars - 33.4 g
  • Protein - 40.9 g
  • Calcium - 864.8 mg
  • Iron - 4.1 mg
  • Vitamin C - 17.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat oil in a large frying pan over medium-high heat and add onion and cook for 5 minutes or until softened and then add eggplant and cook, stirring, for 5 minutes or until golden and tender.

Step 2

Add garlic, cinnamon and allspice and cook for 1 minute or until fragrant and then add mince and cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned and now add tomato paste, tomatoes and stock and bring to the boil, reduce heat to medium-low and simmer for 10 minutes or until mixture has thickened and then stir in oregano.

Step 3

Meanwhile, cook pasta in a large saucepan of boiling water until tender, drain and return to pan.

Step 4

Preheat oven to 200C/180C fan-forced and grease a 10-cup-capacity baking dish. Stir 1 cup mince mixture into pasta and spoon pasta mixture into prepared dish, gently pressing to compact and then spoon over remaining mince mixture and smooth top.

Step 5

Combine yoghurt, egg, flour and 1/4 cup cheese in a bowl and season with salt and pepper and spoon over mince mixture and sprinkle with remaining cheese. , season with salt and pepper and bake for 30 to 35 minutes or until golden and then let stand for 10 minutes, top with extra oregano and serve.


No special items needed.

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