Moussaka Pasta Toss
Transform your weeknight dinners with the vibrant and hearty flavors of a Mediterranean classic in this Moussaka Pasta Toss. Combining tender penne pasta with the rich, aromatic profile of ground lamb, creamy eggplant, and warming spices like cinnamon and allspice, this recipe delivers comfort food with a gourmet twist. A savory tomato-based sauce ties everything together, while a perfect blend of grated Parmesan and crumbled feta adds creamy, tangy depth. Finished with fresh parsley for brightness, this 45-minute recipe is ideal for busy nights when you crave bold flavors without the fuss. Easy to make and packed with authentic ingredients, Moussaka Pasta Toss is your shortcut to Mediterranean-inspired indulgence.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb ground lamb
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 0.5 tsp cinnamon
- 0.25 tsp ground allspice
- 1 tsp dried oregano
- 14 oz crushed tomatoes
- 1 medium eggplant, diced
- 0.5 cup Parmesan cheese, grated
- 0.5 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly until fragrant.
Add the ground lamb to the skillet. Cook for 5-7 minutes, breaking it up with a spoon, until browned and fully cooked.
Season the lamb with cinnamon, ground allspice, oregano, salt, and black pepper. Stir well to coat the meat with the spices.
Add the diced eggplant to the skillet and cook for 5 minutes, stirring occasionally, until softened.
Pour in the crushed tomatoes and stir to combine. Lower the heat and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
Add the cooked penne pasta to the skillet and toss to coat it with the sauce. If the mixture is too thick, add a bit of the reserved pasta water to loosen it up.
Stir in the grated Parmesan cheese and crumbled feta cheese, mixing until the cheeses melt into the sauce.
Sprinkle with fresh parsley and serve warm. Enjoy your Moussaka Pasta Toss!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
