MOUSSAKA PASTA TOSS
From RachaelRay.com. Rachael made this on her show and I thought it looked great. This makes a large pot of pasta, great for potluck or company.
Provided by KelBel
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot water to a boil, salt it and cook pasta to al dente.
- 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.
- 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.
- 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.
- 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.
- Add this béchamel into the meat skillet and stir to combine.
- Drain the pasta and add it to the skillet, giving it a toss to mix everything up.
- Add the chopped parsley and grated cheese, and stir to combine.
Nutrition Facts : Calories 502.7, Fat 22.9, SaturatedFat 9.7, Cholesterol 57.6, Sodium 97.3, Carbohydrate 53.6, Fiber 4.8, Sugar 4, Protein 20.2
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