Description
French Onion Stuffed Shells combine the rich, caramelized flavors of classic French onion soup with tender jumbo pasta shells stuffed with a creamy ricotta and cheese filling. Topped with melted mozzarella, parmesan, and crispy breadcrumbs, this comforting baked dish is perfect for a satisfying family meal or special occasion.
Ingredients
Units
Scale
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
- 8 ounces jumbo pasta shells (about 20 shells)
Ricotta Filling
- 2 cups ricotta cheese
- 1 large egg
- 1 cup grated gruyere cheese
- 1/4 cup grated parmesan cheese, plus more for topping
- Pinch of salt, pepper, and dried thyme
French Onion Sauce
- 1 tablespoon flour
- 1 1/2 cups chicken, beef, or vegetable stock
- 1/3 cup cream
Topping
- 1 cup grated mozzarella cheese
- 1/4 cup seasoned breadcrumbs
- Fresh parsley or thyme for garnish
Instructions
- Caramelize the onions: Heat the butter in a large oven-safe skillet over medium heat. Stir in the onions with a pinch of salt, pepper, and thyme, seasoning each layer as they cook. Cook, stirring often, for about 30 minutes until the onions are deeply caramelized, reducing heat if necessary and stirring frequently to avoid burning. Stir in the minced garlic and then turn off the heat, leaving the onions in the pan.
- Cook the pasta shells: While the onions cook, bring a pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain and spread out on a baking sheet or plate to cool and prevent sticking.
- Preheat the oven: Set the oven temperature to 400°F (200°C) to prepare for baking the stuffed shells.
- Prepare the filling: In a mixing bowl, combine ricotta cheese, egg, grated gruyere, parmesan, and a pinch of salt, pepper, and dried thyme. Stir in half of the caramelized onions from the skillet to incorporate their rich flavor into the filling.
- Stuff the shells: Fill each cooled pasta shell generously with the ricotta and onion mixture, being careful not to overfill to prevent spilling during baking.
- Make the French onion sauce: Turn the heat back to medium-low under the skillet with the remaining caramelized onions. Stir in the flour and cook for 1 to 2 minutes to form a roux. Gradually add the stock, stirring continuously, and cook for another 2 to 3 minutes until the sauce thickens slightly. Stir in the cream and remove from the heat.
- Assemble the dish: Place the stuffed shells open side up into the French onion sauce within the skillet or transfer to a baking dish if needed. Sprinkle the top with grated mozzarella cheese and seasoned breadcrumbs for a flavorful, crispy topping.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the cheese is melted, golden, and bubbly.
- Garnish and serve: Serve the baked shells immediately, sprinkled with extra parmesan and garnished with fresh parsley or thyme for a finishing touch.
Notes
- Use a heavy-bottom skillet that is oven-safe to avoid transferring the onions and sauce to another dish.
- Caramelizing onions slowly is key to developing deep flavor; do not rush the process or increase heat too much.
- You can substitute vegetable stock to keep this recipe vegetarian.
- If you prefer a crispier topping, you can broil for the last 2 minutes but watch closely to avoid burning.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 410 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 80 mg
