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4 from 1 vote

Vegetarian moussaka pasta bake

A Greek-Italian fusion recipe - rich tomato pasta baked with griddled aubergine and a creamy béchamel sauce. The perfect combination!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main meal
Servings: 4 servings
Author: Becca Heyes


  • 350 g (~ 3.5 cups) dried pasta
  • 1 tbsp oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 400 g pizza sauce (~ 1 1/3 cups) - or similar rich tomato sauce
  • 1/2 tsp dried mint
  • 1/2 tsp ground cinnamon
  • Salt
  • Black pepper
  • 1 large aubergine (eggplant)
  • 3 tbsp butter
  • 3 tbsp plain flour
  • 250 ml ~ 1 cup milk
  • Pinch ground nutmeg
  • 1 medium tomato, sliced


  • Boil the pasta in plenty of water until cooked al dente, then drain.
  • Meanwhile, heat a little oil in a large frying pan, and add the onion and garlic. Cook over a medium heat for a few minutes, until the vegetables are soft and translucent. Add the tinned tomatoes, pizza sauce, mint and cinnamon, along with a generous pinch of salt and pepper. Bring to a simmer, and cook for another 5-10 minutes until the sauce looks nice and rich. Add the cooked pasta, and mix well to combine.
  • Cut the aubergine lengthwise into thin slices. Place a few slices at a time into a hot griddle pan (or a hot frying pan, if you don't have a griddle pan), and cook for a minute or two on each side until char lines appear (if using a frying pan, you won't get char lines - just cook until the aubergine is soft). Repeat with the remaining slices.
  • Melt the butter in a saucepan over a fairly low heat, and add the flour. Whisk together to form a roux, and mix for a minute or so over the heat to cook the flour. Add the milk a dash at a time, stirring until the mixture is smooth each time before adding more. Add the nutmeg and a good pinch of salt and pepper, and mix once more to combine.
  • To assemble the moussaka pasta bake, transfer the tomatoey pasta to a suitably sized baking dish, and top with the slices of griddled aubergine. Spread the béchamel sauce over the top, and finish with a few slices of tomato.
  • Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the béchamel sauce is just starting to brown.