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Photo of Pasta moussaka by WW

Pasta moussaka

15
PersonalPoints™ per serving
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 clove(s)

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

Instructions

  1. Bring 3 quarts of water to a boil in a large saucepan over high heat.
  2. Meanwhile, spray a medium saucepan with nonstick spray and set over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 20 seconds.
  3. Add the ground lamb and cook, breaking it apart with a wooden spoon, until cooked through, about 2 minutes. Add the oregano, cinnamon, nutmeg, salt, and pepper; cook until fragrant, about 15 seconds. Stir in the broth, parsley, wine, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 10 minutes.
  4. Meanwhile, add the pasta to the boiling water and cook until al dente, about 2 minutes. Drain, rinse with warm water, and serve with the sauce and Parmesan cheese. Yields 1⁄2 cup sauce, 1⁄2 cup pasta, and 1 teaspoon Parmesan cheese per serving.

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