Lamb, feta and aubergine rigatoni bake
Prep time: 40 minsTotal time: 
Lamb, feta and aubergine rigatoni bake
Inspired by the flavours of Greek moussaka and the layers of pastitsio, this smoky aubergine and lamb pasta bake is a real crowd-pleaser
Prep time: 40 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1 large or 2 small aubergines
- 1 tbsp olive oil
- 1 x 500g pack 10% fat lamb mince
- 1 onion, diced
- 4 garlic cloves, crushed
- ¼ tsp ground cinnamon
- pinch chilli flakes (optional)
- 1 tbsp tomato purée
- 200ml red wine
- 1 x 400g tin chopped tomatoes
- 1 tsp caster sugar
- 1 bay leaf
- 350g rigatoni (or similar pasta)
For the béchamel
- 40g unsalted butter
- 40g plain flour
- 400ml semi-skimmed milk
- 100g feta, crumbled
- 1 egg yolk (optional)
Step by step
Prepare to the end of step 5 and leave to cool completely. Cover and chill for up to 2 days or freeze for up to 3 months. Defrost overnight in the fridge and add 10-15 minutes to the cooking time from chilled.
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Cook the aubergine(s), either over the flame of a gas hob, turning with metal tongs, or under the grill, turning every now and then, until charred and soft when pierced with a knife. Transfer to a bowl, cover with an upturned plate and set aside while you continue.
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Heat the oil in a large ovenproof pan over a medium-high heat. Add the mince, breaking it up with a spatula, and cook for 8 minutes, until browned. Season, add the onion and garlic, then cook for a further 2-3 minutes or until just starting to soften. Stir in the cinnamon and chilli flakes, if using, and cook for 30 seconds, then add the tomato purée and cook for a further minute. Pour in the wine, scraping up everything from the base, then add the tomatoes, sugar, bay leaf and some seasoning. Fill the empty tomato tin halfway with water, then swill and pour into the pan. Partially cover and simmer over a low heat for 40 minutes, stirring occasionally.
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Once the lamb has a few minutes remaining, remove the charred skin from the aubergine(s), chop the flesh and stir into the sauce. Cook for an additional 5 minutes or until fairly thick. Turn off the heat and cover.
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Cook the pasta in lightly salted boiling water according to pack instructions. Once al dente, reserve 150ml of the cooking water, then drain. Mix the pasta and reserved water into the lamb sauce. If your pan isn’t ovenproof, transfer the mixture to a large baking dish.
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For the béchamel, melt the butter in a pan over a medium-low heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth and combined, then bubble over a low heat for a few more minutes until thickened. Turn off the heat and whisk in the feta and egg yolk, if using, until combined. Pour over the pasta mixture. If making ahead, see ‘Get ahead’.
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If eating straight away, preheat the oven to 200°C, fan 180°C, gas 6. Transfer the pasta bake to the oven and cook for 30-35 minutes or until bubbling and golden. Leave to stand for 5 minutes, then serve.
