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.
Ingredients
Caramelized Onions
- 4 sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- Kosher salt and pepper, to taste
- 1/2 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
- 1/4 cup grated parmesan cheese, plus more for topping
Sauce and Toppings
- 1 tablespoon flour
- 1 1/2 cups chicken, beef, or vegetable stock
- 1/3 cup cream
- 1 cup grated mozzarella cheese, for topping
- 1/4 cup seasoned breadcrumbs, for topping
- Fresh parsley or thyme, for topping
Instructions
1. 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 deeply caramelized, about 30 minutes. Adjust heat to prevent burning.
2. Stir in the minced garlic once onions are caramelized, then turn off the heat but keep onions in the pan.
3. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente. Drain and lay out to cool slightly.
4. 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.
5. Carefully stuff each cooked pasta shell with the ricotta-onion mixture.
6. Return the skillet with remaining onions to medium-low heat. Stir in the flour and cook for 1–2 minutes.
7. Slowly add the stock, stirring constantly. Let sauce thicken for 2–3 minutes, then stir in the cream. Turn off heat.
8. Arrange filled shells open-side up into the sauce in the skillet.
9. Sprinkle mozzarella and seasoned breadcrumbs over the top.
10. Bake at 400°F (200°C) for 20–25 minutes until bubbly and golden.
11. Remove from oven and top with extra parmesan and fresh herbs before serving.
Notes
Watch onions closely while caramelizing to avoid burning; adjust heat as needed.
Use vegetable stock for a vegetarian version.
Make sure pasta shells are dry before stuffing to prevent watery filling.
An oven-safe skillet makes transferring to the oven easier.
Seasoned breadcrumbs add a crunchy topping—toast with herbs and garlic powder for extra flavor.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
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