Description
French Onion Stuffed Shells combine the rich, deep flavors of caramelized sweet onions with creamy ricotta and melted cheeses, all nestled inside tender jumbo pasta shells. Baked in a savory French onion sauce and topped with mozzarella, parmesan, and seasoned breadcrumbs, this comforting dish is perfect for a cozy family meal. The combination of slow caramelized onions and cheesy filling offers a unique twist on traditional stuffed shells.
Ingredients
Scale
Caramelized Onions
- 4 sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- Kosher salt and pepper, to taste
- ½ teaspoon dried thyme
- 2 garlic cloves, minced
Pasta and Filling
- 8 ounces jumbo pasta shells (about 20 shells)
- 2 cups ricotta cheese
- 1 large egg
- 1 cup grated gruyere cheese
- ¼ cup grated parmesan cheese, plus more for topping
Sauce and Toppings
- 1 tablespoon flour
- 1 ½ cups chicken, beef, or vegetable stock
- ⅓ cup cream
- 1 cup grated mozzarella cheese, for topping
- ¼ cup seasoned breadcrumbs, for topping
- Fresh parsley or thyme, for topping
Instructions
- Caramelize the Onions: Heat the butter in a large oven-safe skillet over medium heat. Stir in the sliced onions, seasoning each layer with a pinch of salt, pepper, and dried thyme. Cook the onions, stirring frequently, until they are deeply caramelized, about 30 minutes. Lower the heat as needed to prevent burning. Stir in the minced garlic once caramelized, then turn off the heat but keep the onions in the pan.
- Cook the Pasta Shells: While the onions cook, bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente. Drain and spread the shells out on a baking sheet or plate to cool slightly.
- Prepare the Filling: In a mixing bowl, combine ricotta cheese, egg, grated gruyere, parmesan, a pinch of salt, pepper, and dried thyme. Stir in half of the caramelized onions to create the flavorful filling.
- Stuff the Shells: Carefully fill each cooked pasta shell with the ricotta and onion mixture, being generous but avoiding overflow.
- Make the French Onion Sauce: Return the skillet with the remaining caramelized onions to medium-low heat. Stir in the flour and cook for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the stock, stirring constantly. Allow the sauce to cook and thicken for 2 to 3 minutes. Stir in the cream, then turn off the heat.
- Assemble and Bake: Arrange the filled shells open-side up in the french onion sauce in the skillet. Sprinkle the top evenly with mozzarella cheese and seasoned breadcrumbs. Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes, until bubbly and golden on top.
- Serve: Remove from the oven and top with extra grated parmesan and fresh parsley or thyme. Serve immediately to enjoy the comforting layers of flavor.
Notes
- Watch the onions carefully while caramelizing to avoid burning; lower heat if necessary.
- You can substitute vegetable stock for a vegetarian option.
- Make sure shells are dry before stuffing to prevent the filling from becoming watery.
- Use an oven-safe skillet for easy transfer from stovetop to oven.
- Seasoned breadcrumbs add extra flavor and crunch, feel free to make your own by toasting breadcrumbs with herbs and garlic powder.
Nutrition
- Serving Size: 1 serving (about 1/5 of recipe)
- Calories: 480
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 85mg
