Add a touch of traditional Greek cuisine to your pasta with this moussaka-style dish. This hearty pasta is loaded with succulent lamb mince. chunky Mediterranean vegetables and topped with creamy feta cheese. The whole family will love this comforting easy-to-make dish. Heat the oil in a large-lidded pan and cook the onion and aubergine for 2-3 minutes over a high heat. Reduce the heat to medium. cover and cook for a further 5 minutes. stirring occasionally. Add the lamb mince and garlic to the pan and cook for 2-3 minutes. or until the lamb is browned. Stir in the tomatoes. tomato pure?e. cinnamon and oregano. Cover and cook for a further 8-10 minutes. stirring occasionally. Season to taste. Meanwhile. cook the pasta in a large pan of boiling. salted water following the packet instructions. Drain. reserving 2-3 tbsp of the pasta water. Stir the penne and reserved pasta water into the lamb mixture. until combined. Divide the lamb and aubergine pasta between 4 bowls and scatter over the feta. Freezing and defrosting guidelines Once the dish has cooled completely. transfer it to an airtight. freezer-safe container. seal and freeze for up to 1-3 months. To serve. defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.