Go Back
Easy moussaka risoni bake with layers of savory ground meat, eggplant, tomato, and cheesy pasta topping.

Easy Moussaka Risoni Bake Recipe | Greek Comfort Food

A delicious twist on the classic Greek moussaka—this easy risoni bake combines tender eggplant, savory meat sauce, and cheesy pasta layers. Comforting, hearty, and perfect for weeknight dinners or entertaining guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Comfort Food, Family Dinner, Main Course
Cuisine Greek, Mediterranean
Servings 8 people as a main dish.
Calories 450 kcal

Equipment

  • Large skillet or sauté pan
  • Medium saucepan (for béchamel)
  • Wooden spoon
  • Baking dish (9x13 inch)
  • Whisk
  • Oven and grill/broiler

Ingredients
  

  • 2 cups risoni (orzo) pasta
  • 1 lb (450 g) lamb or beef mince (or plant-based alternative)
  • 1 large eggplant, diced and drained
  • 1 zucchini, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 2 cups chicken or vegetable stock
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp oregano
  • Salt & pepper to taste
  • 2 tbsp olive oil

For Béchamel/Cheese Sauce:

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • ½ cup grated parmesan or feta
  • Pinch of nutmeg

Instructions
 

  • Sauté Aromatics: Heat olive oil in a skillet. Add onion and garlic, cooking until softened.
  • Cook Meat: Add mince, breaking it up with a spoon. Cook until browned.
  • Add Vegetables & Spices: Stir in eggplant and zucchini. Season with cinnamon, nutmeg, oregano, salt, and pepper. Cook until softened.
  • Tomatoes & Stock: Add canned tomatoes and stock. Simmer for 5 minutes.
  • Add Risoni: Stir in pasta. Simmer until tender, adding more stock if needed.
  • Prepare Béchamel: In a saucepan, melt butter, whisk in flour, then add milk gradually. Cook until thickened. Stir in cheese and nutmeg.
  • Assemble: Transfer pasta mixture to a baking dish. Pour béchamel over the top.
  • Grill/Broil: Place under grill until golden and bubbling.
  • Rest: Let bake sit for 10 minutes before slicing.

Notes

  • Make-Ahead: Assemble and refrigerate up to 24 hours before baking.
  • Storage: Keeps in fridge for 3–4 days. Freeze portions for up to 2 months.
  • Reheating: Always reheat in oven for crisp top. Avoid microwaving.
  • Variations: Try lentils for vegetarian, rice for gluten-free, or plant-based béchamel for dairy-free.
  • Tip: Always drain eggplant and zucchini to prevent excess moisture.
Keyword easy moussaka recipe, Greek pasta bake, Mediterranean comfort food, orzo casserole, risoni moussaka, weeknight pasta bake