Pasta Moussaka

Total Time
22 min
7 min
15 min
This pasta is a leaner version of the Greek classic without sacrificing its authentic flavor.


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

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


  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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