Easy Moussaka Risoni 'Bake'
There’s a couple of handy shortcuts to get this on the table in 20 minutes, such as using store-bought ingredients like frozen onion and cheese sauce (see ingredients breakdown below). There’s also added spices that bring instant depth of flavour (cinnamon and allspice), which makes this ‘bake’ even more comforting.
The recipe uses San Remo risoni, as it has the quickest cooking time at 8 minutes (if you use another brand it may increase your cooking time). Any leftovers can be stored in the fridge for up to 3 days.
Ingredients
2 tbsp olive oil
110g (1 cup) diced frozen onion
500g lamb mince
165g (3/4 cup) San Remo Risoni Pasta
1 (about 400g) eggplant, cut into 2cm pieces
2 tsp ground cinnamon
1/2 tsp ground allspice
400g can Mutti Polpa Finely Chopped Tomatoes with Garlic
430ml (1 3/4 cups) chicken stock
425g tub Coles Creamy Cheese Sauce
25g (1/3 cup) pre-grated parmesan
Fresh oregano leaves, to serve (optional)
Method
Heat the oil in a large, deep, non-stick, ovenproof, frying pan over high heat. Add the onion and lamb. Cook, breaking up mince with a wooden spoon, for 3-4 minutes or until lamb is browned.
Add the risoni, eggplant, cinnamon, allspice, tomato and stock to the pan. Stir to combine. Season and bring to the boil. Cover, reduce heat to medium and simmer, stirring occasionally, for 7-8 minutes or until risoni is al dente.
Preheat an oven grill on high. Spread cheese sauce over the top of the risoni mixture. Sprinkle with the parmesan. Grill for 2 minutes or until top is golden. Sprinkle with oregano leaves, if using, to serve.
Recipe by Taste
