One Pot, 40 Minutes, And Dinner Is Done, Try This Genius Moussaka Pasta
Real moussaka is one of those dishes worth the effort, but the effort is real. Between salting the eggplant, frying it in batches and building a proper béchamel, a traditional version can easily take close to two hours from start to finish.
This pasta version borrows every bit of that flavor and skips almost all of the work. Ground beef simmered with cinnamon and herbs, smoky eggplant and a handful of tangy feta come together in one pot, and the whole thing is ready in well under 30 to 40 minutes.
Why This Version Actually Works On A Weeknight
The trick is swapping the béchamel for a simple sprinkle of feta instead. You still get that rich, tangy finish moussaka is known for, just without babysitting a white sauce on the stove or waiting on anything to bake.
Everything else happens in the same pot too, from browning the beef to simmering the pasta right in the sauce. Fewer dishes and less standing around means this actually works on a night when takeout is starting to sound easier.
Ingredients
- 2 tablespoons olive oil
- 1 medium eggplant, diced
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 can (14 ounces) finely diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef or vegetable broth
- 8 ounces pasta
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped, for serving
Steps
- Heat the olive oil in a large deep skillet or Dutch oven over medium high heat. Add the diced eggplant and cook for 5 to 6 minutes, stirring occasionally, until golden. Remove and set aside.
- In the same pot, add the ground beef and onion. Cook for 6 to 7 minutes, breaking up the meat as it goes, until the beef is browned and the onion has softened.
- Stir in the garlic, cinnamon and oregano and cook for about 1 minute, until fragrant.
- Add the diced tomatoes, tomato paste and broth, stirring to combine, and bring the mixture to a simmer.
- Return the eggplant to the pot and stir in the uncooked pasta. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Remove from the heat, season with salt and pepper, and finish with a scattering of feta and fresh parsley before serving.
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