
Pasta moussaka
15
Point(s)
Total Time
22 min
Prep
7 min
Cook
15 min
Serves
6
Difficulty
Moderate
This pasta is a leaner version of the Greek casserole without sacrificing its authentic flavor. Usually moussaka includes ground meat, eggplant, and potatoes that's got a rich custard on top. It's comfort food at its finest. Our recipe utilizes ground lamb that's spiced with oregano, cinnamon, and nutmeg, then the sauce comes together by adding chicken broth, lots of fresh parsley, white wine, and tomato paste. Instead of the potatoes and custard, we opt for fresh linguine or fettuccine that gives this meal its heft and heartiness. After you taste the luxurious meat sauce that's been poured over the pasta, you'll be surprised by how closely the flavor profiles mimic the classic dish.
Ingredients
Uncooked onion(s)
1 large, chopped
Garlic
2 medium clove(s), minced
Uncooked ground lamb
1 pound(s), lean
Dried oregano
2 tsp
Ground cinnamon
1 tsp
Freshly grated nutmeg
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Reduced-sodium chicken broth
½ cup(s)
Fresh parsley
⅓ cup(s), flat-leaf , chopped
White wine
¼ cup(s)
Canned tomato paste
3 Tbsp
Uncooked pasta
¾ pound(s), fresh linguine or fettuccine
Grated Parmesan cheese
2 Tbsp