Moussaka Pasta Toss

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 lb penne rigate
• 2 tablespoons olive oil
• 1 lb ground lamb
• 4 garlic cloves, chopped
• 1 large onion, chopped
• 1/2 teaspoon allspice
• 2 pinches cinnamon
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• salt and black pepper
• 1 small eggplant, half-peeled and chopped into small dice
• 2 tablespoons butter
• 2 tablespoons flour
• 2 -2 1/2 cups milk
• 1/4 teaspoon nutmeg
• 1/2 cup fresh parsley, chopped
• 1/2 cup parmigiano, grated

Recipe

• 1 bring a large pot water to a boil, salt it and cook pasta to al dente.
• 2 preheat a large, deep skillet over medium heat with oil. add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon.
• 3 add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. cook another couple of minutes while you chop eggplant.
• 4 peel off half the skin of the eggplant. chop the eggplant into a very small dice. add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
• 5 in a saucepot, melt the butter and whisk in the flour. cook for 1 minute then whisk in the milk and thicken, about 5 minutes. bring this mixture up to a bubble and season with salt, pepper and nutmeg.
• 6 add this béchamel into the meat skillet and stir to combine.
• 7 drain the pasta and add it to the skillet, giving it a toss to mix everything up.
• 8 add the chopped parsley and grated cheese, and stir to combine.