Chef´s Choice – Pasta Dishes

Pasta a la Moussaka

Ingredients

  • Feta Cheese

    Feta Cheese

    500 g penne

  • 350g minced lamb
  • 250g feta cheese, crumbled
  • 400g tinned chopped tomatoes
  • 1 large onion, diced
  • 1 large aubergine, diced
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp tomato purée
  • 1⁄2 tsp cinnamon
  • 1 tsp dried oregano

Preparation

Mousakka PastaHeat the oil in a large frying pan and cook the onion and aubergine for 2-3 minutes over a high heat.

Reduce the heat to medium, cover and cook for a further 5 minutes, stirring occasionally.

Add the lamb mince and garlic to the pan and cook for 2-3 minutes, or until the lamb is browned.

Stir in the tomatoes, tomato purée, cinnamon and oregano. Cover and cook for a further 8-10 minutes, stirring occasionally. Season to taste.

Meanwhile, cook the pasta in a large pot of slightly salted boiling water following the packet instructions.

Drain, reserving 2-3 tbsp of the pasta water. Stir the penne and reserved pasta water into the lamb mixture, until combined.

Scatter over the feta cheese and serve hot.