Cheesy Moussaka Pasta Bake

6
Servings
25m
Prep Time
65m
Cook Time
1h 30m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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