Description
French Onion Stuffed Shells combine the rich, savory flavors of caramelized sweet onions and melty cheeses stuffed into jumbo pasta shells, all baked in a creamy French onion sauce topped with mozzarella and crispy breadcrumbs. This comforting Italian-American dish is perfect for a hearty family meal or special occasion, blending the deep sweetness of slow-cooked onions with a cheesy, creamy filling.
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 Shells
- 8 ounces jumbo pasta shells (about 20 shells)
Cheese Filling
- 2 cups ricotta cheese
- 1 large egg
- 1 cup grated gruyere cheese
- ¼ cup grated parmesan cheese, plus more for topping
Sauce and Topping
- 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. Add the sliced onions along with a pinch of kosher salt, pepper, and dried thyme, layering the seasoning throughout as the onions cook. Stir frequently and cook for about 30 minutes, adjusting heat as needed to prevent burning, until the onions are soft and caramelized. Stir in the minced garlic and remove from heat, keeping the onions in the pan.
- Cook the Pasta Shells: While the onions are caramelizing, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain the shells and arrange them on a baking sheet or plate to cool for easy handling.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the stuffed shells.
- Prepare the Cheese Filling: In a medium bowl, combine the ricotta cheese, egg, gruyere, parmesan cheese, and a pinch of salt, pepper, and dried thyme. Stir in half of the caramelized onions into this mixture to create a flavorful cheese filling.
- Stuff the Shells: Carefully fill each cooked pasta shell with the cheese and onion filling, packing it fully but ensuring the filling does not overflow.
- Make the French Onion Sauce: Return the remaining caramelized onions in the skillet to medium-low heat. Sprinkle the flour over the onions and cook for 1 to 2 minutes to create a roux. Gradually pour in the stock while stirring continuously, cooking the sauce for 2 to 3 minutes until it thickens. Stir in the cream and turn off the heat.
- Assemble the Dish: Nestle the stuffed shells open-side up in the creamy French onion sauce in the skillet. Sprinkle the top with mozzarella cheese and seasoned breadcrumbs for a golden, crispy topping.
- Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes or until the topping is bubbly and golden brown.
- Serve: Remove from oven, sprinkle extra parmesan cheese and fresh parsley or thyme on top, and serve immediately for a warm, comforting meal.
Notes
- Use a large oven-safe skillet to simplify cooking and baking in the same dish.
- Adjust seasoning gradually when caramelizing onions to build depth of flavor.
- For a vegetarian option, use vegetable stock instead of chicken or beef stock.
- If preferred, substitute gruyere with fontina or mozzarella for different cheese flavors.
- Breadcrumbs can be omitted for a gluten-free twist or replaced with gluten-free breadcrumbs.
Nutrition
- Serving Size: 1 serving (about 1/5 of recipe)
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 110 mg
