The good news is this delicious Moussaka Penne With Feta recipe is egg-free depending on the pasta used, nut-free, and sugar-free. With some substitutions, it can also be gluten-free, dairy-free, and keto.
After a long day out, there’s nothing more satisfying than a delicious hot meal, especially a dish with great flavor. Moussaka Penne always fits the bill because the meat sauce can be made in advance, so all that’s needed to do is turn on the stove to boil some penne. This dish can also be used as part of a use-up from making the more traditional Moussaka.
With this dish, there’s no need to mess around slicing eggplant and pre-cooking, which is the most tedious part of moussaka preparation. There’s also no baking involved, just stovetop cooking.
Salting the eggplant is optional but highly recommended because it removes the bitterness and makes it softer. It’s quick and easy, and the diced eggplant can sit while you’re making the sauce.
What’s To Love?
💕 Easy to prepare, and no oven is required.
💕 Doesn’t require any complex cooking skills compared to traditional moussaka.
💕 There are no hard-to-find ingredients.
💕 Tastes as good as it looks.
💕 We know it includes pasta, but incredibly it still offers a deep, satisfying Greek taste.
💕 Great for making in advance.
Have you already tried Moussaka Penne? If so, let us know how it was…we can’t wait to hear all about it!
Moussaka Penne Origin
Moussaka cuisine takes its name from the Arabic word musaqqa’ah, which means cold or dipped in liquid. Greek and Turkish foodies adopted the name when the Arabs introduced it to the Mediterranean. Today, however, moussaka is perhaps most associated with Greek cuisine.
Moussaka Penne is a creative twist on traditional moussaka. Penne is a popular pasta that originated in Italy. The dish is a creative variation of two different culinary traditions. The combination is massively popular because, as we discussed, it doesn’t involve in-depth cooking like the traditional Moussaka.
Let’s Talk Ingredients
We feel every ingredient adds to the moussaka’s overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Onion — use red onion for sweetness.
- Lamb Mince — use a lean minced lamb.
- Eggplants — (aubergine) use medium to large.
- Red Bell Pepper — adds color and sweetness.
- Garlic Cloves — provide a subtle garlic flavor.
- Oil — use coconut oil or rice bran oil because they withstand high temperatures.
- Wine — use a Spanish red wine such as Rioja
- Tomatoes — use canned plum tomatoes.
- Tomato Puree — is used purely to provide a natural deep color.
- Spices — use ground ceylon cinnamon, ground allspice, dried thyme, dried oregano, bay leaves.
- Cocoa Powder — comes in natural and Dutch versions. Any unsweetened will work! The quality of the cocoa makes all the difference; the brands we like are Green & Blacks and Callebaut.
- Salt — use sea salt to salt the eggplant.
- Cheese — traditionally Greek cheese called feta is used.
- Pasta — we use penne because the meat sauce runs into the middle creating extra flavor.
For more detailed ingredients, see the recipe card.
Customizations
Here are some variations and substitutions that you might want to change:
- Onion — use white onions.
- Egg Plants — use partially boiled sliced potatoes.
- Garlic — use garlic puree. Avoid substituting with garlic powder as it is too salty for this dish.
- Wine — use red wine stock pot instead of buying a bottle of wine.
- Cocoa Powder — if you prefer using cacao powder, substitute equal amounts.
- Cheese — we love using grated parmesan over feta. Your favorite cheese is ideal, or a dairy-free version if you’re dairy intolerant, or omit it completely.
- Pasta — use your favorite gluten-free pasta or a keto version.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Moussaka Penne with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Moussaka Penne is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):

▶︎ To prepare the eggplant dice into 1-2 inch squares. Put in a colander, sprinkle with salt on both sides, and leave for 30 minutes, then wash the salt off thoroughly and pat the slices dry. Put aside.
▶︎ For the meat sauce, dice the onions, slice the bell pepper, and mince the garlic. Heat some oil over medium heat in a large deep frying pan. Add the diced onion and sliced bell pepper and sauté until translucent. Remove to a bowl.
▶︎ Add the minced meat. Cook until the meat is browned, breaking it into small pieces. Turn the heat down, then add the cooked onions and bell pepper back to the frying pan. Add the diced eggplant, crushed garlic, and all the other ingredients. Turn the heat to simmer for 15-20 minutes until the flavors meld. Set aside.
▶︎ Cook penne according to the manufacturer’s instructions, then spoon some into a bowl and top with the cooked moussaka. Combine well, garnish, and serve with a sprinkle of feta. Spoon some cooked penne into a bowl and top with the cooked moussaka; combine well.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Moussaka Penne? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Frying Pan
- Saucepan – to cook the pasta.
- Mini Chopper – to finely chop the onion, etc, or use a sharp knife.
- Mixing Bowl
- Chopping Board – to chop the veggies.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
If you love those gadgets for this recipe, then you’ll love this Kitchenaid frying pan (skillet). It’s our go-to for many of our recipes, and we think every budding chef needs it.

Hard-wearing KitchenAid Frying Pan with heavy-gauge forged aluminum, fast heating, extreme durability, scratch resistance, 3-layer German-engineered non-stick coating, matte stainless steel handles for a cool and secure grip, induction-ready, oven safe up to 220°C, dishwasher safe and stackable for easy storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Moussaka Penne is frequently eaten as a standalone meal, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ Moussaka Penne is often served with a side salad, pita bread, or rice. These accompaniments complement the flavors and provide a well-rounded meal.
▶︎ Don’t hesitate to experiment with variations that suit your taste. Try different types of meat, vegetables, or cheeses to create your own unique twist on the dish.
▶︎ When selecting a wine to pair with moussaka penne, consider its bold flavors and spices. Some good wines are red Zinfandel for its jammy fruitiness and peppery notes; Syrah or Shiraz for their bold and robust flavors; Grenache for its fruity flavors and gentle spiciness; Malbec for its smokey notes; and Tempranillo for its berry fruit flavors and moderate tannins.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Moussaka Penne!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Equipment
Ingredients
Base
- 30 grams Extra Virgin Coconut Oil - or rice bran oil
- 1 Large Red Onion
- 800 grams Lamb Mince
- 3 medium Egg Plants (aubergines)
- 1 Red Bell Pepper
- 300 ml Red Wine - Merlot, Rioja or similar
- 400 grams Canned Plum Tomatoes
- 50 grams Tomato Puree
- 3 Garlic Cloves - or 1-2 tsp garlic puree
- 1/2 tsp Ground Ceylon Cinnamon
- 1/2 tsp Ground Allspice
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 2 Bay Leaves
- 1 tsp Cocoa Powder
- 1 pinch Himalayan Salt - only use if not salting the eggplant
- Sea Salt - used for salting eggplant
- 500 grams Dry Penne - or fresh
- 200 grams Feta
Instructions
Eggplant Prep
- Dice the eggplant into 1-2 inch squares. Put in a colander.
- Sprinkle salt on both sides and leave for 30 minutes.
Note: This step can be skipped if you prefer not to salt. - Wash the salt off thoroughly, then pat the slices dry with a paper towel.
Note: This step isn’t necessary if you haven’t salted the eggplant. - Put aside.
Meat Sauce
- Chop onions and garlic in the mini chopper and slice the bell pepper.
- In a large deep frying pan, heat some oil over medium heat. Add the onions, garlic, and sliced bell pepper and sauté until translucent. Remove to a bowl.
- Add the minced meat. Cook until the meat is browned and cooked, breaking it into small pieces with a spoon.
- Turn the heat down, then add the cooked onions, garlic, and bell pepper back into the frying pan.
- Add the diced eggplant, crushed tomatoes, crushed garlic, tomato puree, wine, allspice, dried oregano, dried thyme, ground cinnamon, bay leaves, cocoa powder, and salt. Turn the heat to simmer the sauce for 15-20 minutes until the flavors meld. Set aside.
- Cook penne according to manufacturer instructions.
- Spoon some cooked penne into a bowl and top with the cooked moussaka, combine well.
Note: You can add the penne directly to the moussaka and mix together. - Garnish with crumbled feta if desired.
- Serve with a side salad and pita bread.
- Enjoy your homemade moussaka penne!
Notes
- Opt for fresh, high-quality ingredients. Fresh eggplants, ripe tomatoes, and good-quality meat will enhance the dish’s overall flavor.
- Salting is optional but is highly recommended because it extracts the bitterness and makes the eggplant softer.
- Salt the eggplant and let it sit for about 30 minutes. Rinse and pat them dry before using. This can help remove excess moisture and improve the texture. Salting eggplant with some dishes, such as our chorizo ratatouille, is not always necessary.
- Instead of putting the diced eggplant straight into a colander, you can place them on clean trays and sprinkle sea salt on all sides. Place a folded cloth under one end of the tray to allow the bitter juices to pool and drop off at the opposite end. The trays are best sat on a sink drainer to allow the bitter juices to run into the sink.
- Allow the moussaka penne to rest for 5 minutes before serving. This helps the flavors settle and makes it easier to slice and serve.
- Before serving, garnish with chopped feta cheese. This adds a burst of freshness and color to the dish.
- Moussaka penne can be made ahead of time and reheated. It often tastes even better the next day as the flavors develop.
- Beef can be used instead of lamb.
- For the nutritional calculation, we have calculated between 50-75 grams of penne per person.
- You can add the penne directly to the moussaka and mix it together, but we prefer to add it separately because guests usually like less or more.
- Gluten-Free: use gluten-free pasta.
- Dairy-Free: omit or use a dairy-free substitute.
- Keto: Omit the pasta or use a keto substitute.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Moussaka Penne every time.
Your Questions Matter
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For food safety top tips, check out USDA.gov.

have you already tried this Moussaka Penne With Feta? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!

Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
I decided to add more wine because I like the sauce a little more saucy. I didn’t make any other changes. It was actually a big hit for my family, they loved it and wanted seconds. It was difficult to know which cheese to add to the moussaka pasta, so I decided to put both on the table, everyone said the parmesan cheese complimented it better than feta.
Hi Naomi, we’re glad that the moussaka pasta was a big hit for you and your family. Thank you for letting us know that you thought the parmesan complimented it better. I’m sure everyone reading will thank you too!