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+ servings

Healthy Greek Pasta with Feta, Eggplant and Spinach

Julia SchmittJulia Schmitt
A healthy and well-balanced Greek pasta bake packed with those wonderful Mediterranean flavors. Feel free to use plant-based ground beef (and vegan cheese) for a vegetarian or even vegan version.
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Vorbereitung 5 Minuten
Zubereitung 35 Minuten
Gesamtzeit 40 Minuten
Gericht Main Course
Küche Greek, Mediterranean
Portionen 2 servings
Kalorien 514 kcal


  • 1 large, coated pan
  • 1 saucepan or small pot (with lid)
  • 1 casserole dish


  • 1 eggplant*
  • 1 teaspoon olive oil
  • salt
  • 100 g short cut whole grain pasta ~ 3.5 oz
  • 200 g 95% lean ground beef ** ~ 7 oz
  • 1 clove of garlic
  • 400 g finely crushed tomatoes ~ 14 oz
  • 200 g fresh spinach ~ 7 oz
  • 60 g feta *** (fat reduced)
  • paprika owder, dried (or fresh) thyme, pepper, dried oregano, chili flakes
  • 50 g gratin cheese ~ ½ cup



  • Preheat the oven to 200°C or 400°F.


  • Wash the eggplant, quarter it lengthwise and cut it into thin slices. Heat the oil in the pan, add the eggplant, salt it generously and fry it over medium-high heat for about 5 minutes.
  • In the meantime, bring the pasta water to a boil and then cook the pasta according to the package instructions but not completely al dente.

Ground Beef Tomato Sauce

  • Remove the eggplant from the pan as soon as they are soft and juicy. Now add the ground beef and fry it over medium-high heat until crumbly. Meanwhile, peel and finely dice the garlic and add to the ground beef once the liquid starts to evaporate. Season generously with paprika powder.
  • Once the beef is crumbly and well browned, reduce the heat and add the tomatoes. Season generously with pepper, thyme, oregano, and chili to taste, simmer over low heat for three to four minutes.
  • Meanwhile, wash the spinach and chop it a bit, add it to the sauce. Add the eggplants back to the sauce, once the spinach has wilted, crumble the feta and stir into the sauce too.

Pasta Bake

  • Stir in the drained pasta and transfer everything into a baking dish. Sprinkle with cheese and bake it in the oven for 15 minutes

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*Use zucchini instead of eggplant if you like.
**Use a plant-based ground meat can for a vegetarian greek pasta bake.
***To veganize the casserole, additionally substitute feta and gratin cheese for vegan alternatives.
Nutritional values per serving:
  • calories: 514 kcal
  • fats: 15 g
  • carbohydrates: 45g
  • protein: 46g


Calories: 514kcal
Keyword greek pasta casserole, greek pasta recipe, pasta bake recipe
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