Vegetarian Moussaka Stuffed Shells Recipe

Vegetarian Moussaka Stuffed Shells Recipe

You won’t even miss meat if you’re stuffing shells with seasonal eggplant. 

Servings: 8

Cook Time: 6 minutes

Prep Time:  45 minutes

1 box jumbo shells
12 ounces potatoes, peeled and diced a ¼ inch
1 teaspoon kosher salt
3 tablespoons olive oil
1 large eggplant, peeled and diced a ¼ inch
1 cup onions, ¼ inch dice
2 teaspoons garlic, chopped
2 cups roma tomatoes, diced a ½ inch
1 cup white wine
2 cups seitan, crumbled
2 teaspoons fresh oregano, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon cinnamon
2 tablespoons butter
2 teaspoons garlic, chopped
1 teaspoon lemon zest
4 tablespoons flour
3 cups nonfat milk
1/3 cup raisins
1/3 cup pine nuts
1/3 cup parsley, chopped

1.       In medium pot, bring 4 cups of water with 1 teaspoon of kosher salt and potatoes to a boil. Cook potatoes until tender approximately 6 minutes.
2.       In a large sauté pan heat olive oil over medium high heat.
3.       Add eggplant and saute til golden brown.
4.       Then add onions and garlic and cook until translucent. Combine tomatoes, potatoes and wine and simmer for 15 minutes.
5.       Add seitan, oregano, cinnamon and thyme to simmer for 5 more minutes.
6.       Season with salt and pepper if needed.  Cool slightly.
7.       In a medium saucepan, melt butter over medium low heat.
8.       In another medium saucepan, bring milk to a simmer over medium heat.
9.       Add garlic and lemon zest to butter and sauté for 30 seconds.
10.   Add flour and stir for one minute.
11.   Slowly whisk milk into butter and flour mixture and continue to cook for 3 minutes until thickened.
12.   Bring a large pot of water to boil. Cook the pasta according to the directions.
13.   Spray casserole dish with non-stick spray.
14.   Spread half of moussaka mixture on the bottom of casserole dish.
15.   Scoop the rest of the moussaka into cooked shells and place on top of the layer of moussaka.
16.   Cover with white sauce and heat in microwave for 3 minutes, rotate and heat an additional 3 minutes.
17.   Garnish with raisins, pine nuts and chopped parsley.

Photo Credit: Lou Manna

Calories: 496 Total Fat: 14.4g Total Carb: 64.3g Protein: 26.5g

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