Name: Cheesy Moussaka Pasta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 350 g short pasta (penne, rigatoni, or fusilli); 2 tbsp olive oil; 1 medium eggplant (aubergine), diced (optional); 1 onion, finely chopped; 3 garlic cloves, minced; 500 g minced beef or lamb; 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 1/4 tsp allspice or rosemary (optional); 400 g canned chopped tomatoes or tomato sauce; Salt and pepper, to taste; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups milk; 1 1/2 cups grated cheese (mozzarella or cheddar blend); Fresh parsley or oregano, chopped, for garnish (optional)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

You get the comforting flavours of moussaka—spiced meat and creamy sauce—with the ease and familiarity of a pasta bake.
A one-dish meal that serves well for family dinners or gatherings, offering both richness and satisfying texture.
The cheesy topping and pasta make it extra appealing for both kids and adults.
It’s versatile: you can adapt the meat (or go vegetarian), vegetables and cheese to fit what you have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta (a sturdy short type like penne or rigatoni)
Olive oil
Eggplant (aubergine), diced (optional but adds vegetable layer)
Onion, finely chopped
Garlic cloves, minced
Minced meat (lamb or beef)
Warm spices: ground cinnamon, cumin, optional rosemary or allspice
Canned or chopped tomatoes (or tomato-sauce base)
Salt & pepper
Cheese sauce (béchamel) or plain white sauce made with butter, flour, milk
Grated cheese (mozzarella, or cheddar + mozzarella blend)
Optional: fresh herbs (oregano, parsley) for garnish

Directions

Pre-heat the oven to around 190 °C (≈375 °F).
In a large frying pan or skillet, heat olive oil. Add the diced eggplant (if using) and sauté until slightly softened and golden. Remove and set aside.
In the same pan, add more oil if needed and then cook the onion until softened. Add the garlic and sauté briefly until fragrant. Then add the minced meat, breaking it up, and cook until nicely browned.
Stir in the warm spices (such as cinnamon, cumin, and perhaps rosemary) and season with salt and pepper. Return the eggplant to the pan, then add the chopped tomatoes (or tomato base) and simmer the mixture until reduced and thickened.
Meanwhile, cook the pasta in salted boiling water until only just al-dente (it will finish in the oven). Drain and set aside.
Make the cheese/white sauce: in a saucepan melt butter, stir in flour to form a roux, then gradually whisk in milk until smooth and thickened. Remove from heat and stir in some of the grated cheese so it melts into the sauce.
In a greased baking dish, layer half the meat-vegetable sauce. Then layer half the pasta over it. Pour about one-third of the cheese sauce on top. Repeat with the remaining meat sauce and pasta. Then pour the remaining cheese sauce over the top and sprinkle the remaining grated cheese evenly.
Bake the dish in the pre-heated oven for about 25-30 minutes, or until the top is golden and bubbling and the pasta bake is heated through.
Remove from the oven and allow to stand for about 5-10 minutes before serving (this helps it set and makes it easier to slice). Garnish with chopped fresh herbs if desired.

Servings and timing

Makes approximately 6 servings.
Preparation time: ~15-20 minutes.
Cooking/baking time: ~25-30 minutes.
Total time: ~40-50 minutes (including standing time).

Variations

Replace the meat with turkey, chicken, or make a vegetarian version using lentils or mushrooms instead of meat.
Add other vegetables: zucchini, spinach, or bell peppers for extra colour and nutrients.
Use different cheeses: mix mozzarella for melt and cheddar for flavour, or even a bit of parmesan on top for crispiness.
For a lighter version: use a part-skim milk and reduce the cheese slightly; add more vegetables to bulk it up.
For a richer flavour: add a splash of red wine to the meat sauce or include nutmeg in the béchamel for warmth.
If you like edges crisped, you can broil the top for the last couple of minutes (watch carefully!) to get a golden crust.

Storage/Reheating

To store: Let the bake cool slightly, then cover and refrigerate for up to 3 days.
To reheat: Pre-heat oven to ~160 °C (≈325 °F), cover the dish loosely with foil and heat for about 15–20 minutes until warmed through. Remove foil for last few minutes to restore the top’s texture.
Freezing: You can freeze the baked dish (before adding fresh garnishes) for up to 1 month. Thaw overnight in the fridge, then reheat as above.

FAQs

1. Can I use any type of pasta?

Yes—you can use most short pasta shapes like penne, rigatoni, fusilli. Choose a shape that holds sauce and bakes well.

2. Do I have to use eggplant?

No, the eggplant is traditional but optional. You can skip it or substitute zucchini or another vegetable if you prefer.

3. Is the béchamel sauce difficult?

Not really—you just need to melt butter, stir in flour, then slowly whisk in milk until it thickens. Once it’s smooth, stir in cheese. It’s easier than you may think.

4. What spices give it the moussaka flavour?

Warm spices like cinnamon and cumin (and sometimes allspice or nutmeg in the sauce) bring that classic moussaka flavour.

5. My top browned too quickly—what do I do next time?

If the top is browning ahead of the bake being done, cover loosely with foil for part of the bake time or move the dish to a lower oven rack.

6. Can I prepare ahead of time?

Yes—you can assemble everything (without baking) and refrigerate for a few hours. When ready, bake as directed (you may need a few extra minutes).

7. Is this dish suitable for vegetarian?

Absolutely—swap out the meat for lentils, mushrooms, or a mixture of beans, and proceed the same way. The cheese and pasta bake part remains unchanged.

8. How can I tell when it’s done?

The pasta bake should be bubbling around the edges, the cheese topping melted and golden, and the centre heated through. Let it stand a bit after baking for best slicing.

9. Can I make it gluten-free?

Yes—use gluten-free pasta and ensure your flour for the béchamel is a gluten-free alternative. Also, check that other ingredients are gluten-free.

10. What should I serve with it?

A crisp salad with vinaigrette helps balance the richness, or some roasted vegetables on the side. Great with a simple green side or garlic bread.

Conclusion

This Cheesy Moussaka Pasta Bake brings together comforting, hearty flavours—spiced meat, pasta, creamy cheese sauce—and turns them into a satisfying one-dish meal. It’s perfect for when you want something familiar yet a bit more special than a standard pasta bake. With a little prep and a baking dish, you’ll have a rich, warming dish that’s sure to please. Enjoy!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. Can I use any type of pasta?

2. Do I have to use eggplant?

3. Is the béchamel sauce difficult?

4. What spices give it the moussaka flavour?

5. My top browned too quickly—what do I do next time?

6. Can I prepare ahead of time?

7. Is this dish suitable for vegetarian?

8. How can I tell when it’s done?

9. Can I make it gluten-free?

10. What should I serve with it?

Conclusion

Cheesy Moussaka Pasta Bake

Ingredients

Instructions

Notes

Nutrition