Moussaka Pasta with Ground Beef, Eggplant, and Feta-Bechamel Sauce

This easy moussaka pasta combines browned ground beef, tender eggplant, tomatoes, cinnamon, and short pasta under a creamy feta-bechamel-style sauce for a comforting Mediterranean-inspired dinner.

Prep: 20 min · Cook: 40 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium eggplant
• 1 medium yellow onion
• 3 cloves garlic
• 1 pound ground beef
• 1 28-ounce can crushed tomatoes
• 0.5 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 12 ounces short pasta
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 4 ounces feta cheese
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cut the eggplant into 1/2-inch cubes, dice the onion, and mince the garlic. (about 10 min)
2. Cook the pasta until 1 minute shy of the package directions. Reserve 1/2 cup pasta water, then drain. (about 10 min)
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the eggplant and onion and cook until the eggplant softens and begins to brown, 6 to 8 minutes. Stir in the garlic and cook for 30 seconds. (about 8 min) — Medium-high
4. Add the ground beef, 1/2 teaspoon salt, and the pepper. Cook, breaking the meat into small pieces, until no pink remains and it reaches 160°F, about 6 minutes. Drain excess fat if needed. (about 6 min) — Medium-high
5. Stir in the crushed tomatoes, cinnamon, oregano, and remaining 1 teaspoon salt. Simmer uncovered until slightly thickened, about 8 minutes. Stir in the drained pasta, adding reserved pasta water a splash at a time if needed. (about 8 min) — Medium
6. For the sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook until thick enough to coat a spoon, 4 to 5 minutes. (about 5 min) — Medium
7. Remove the sauce from the heat and whisk in 3 ounces of crumbled feta and a pinch of pepper. Spoon the beef-and-pasta mixture into bowls and top with the feta sauce and remaining feta. (about 2 min)