Print

French Onion Stuffed Shells Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 75 reviews

This French Onion Stuffed Shells recipe combines the rich, caramelized flavors of classic French onion soup with creamy cheese-stuffed jumbo pasta shells, baked to golden bubbly perfection. Featuring slow-cooked sweet onions, a blend of ricotta, gruyere, and parmesan cheeses, and topped with mozzarella and seasoned breadcrumbs, this comforting dish is perfect for a hearty 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 & 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 & Topping

  • 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 garnish

Instructions

  1. Caramelize the Onions: Heat the butter in a large oven-safe skillet over medium heat. Add the thinly sliced onions along with a pinch of salt, pepper, and dried thyme. Cook, stirring often, until the onions caramelize, about 30 minutes. Reduce heat if necessary to prevent burning. Once caramelized, stir in the minced garlic and turn off the heat, leaving the onions in the pan.
  2. Cook the Pasta Shells: While the onions cook, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain and spread the shells on a baking sheet or plate to cool slightly.
  3. Prepare the Filling: Preheat the oven to 400°F (200°C). In a bowl, combine ricotta cheese, egg, grated gruyere, parmesan, and a pinch of salt, pepper, and dried thyme. Fold half of the caramelized onions into this cheese mixture to create the stuffing.
  4. Stuff the Shells: Fill each cooked pasta shell generously with the ricotta and onion mixture, careful not to overfill.
  5. Make the French Onion Sauce: Place the skillet with the remaining caramelized onions back over medium-low heat. Stir in the tablespoon of flour and cook for 1 to 2 minutes to eliminate raw flour taste. Gradually add the stock while stirring continuously and cook for 2 to 3 minutes until the sauce thickens slightly. Stir in the cream and turn off the heat.
  6. Assemble and Bake: Arrange the stuffed shells in the skillet on top of the French onion sauce, open side up. Sprinkle the mozzarella cheese and seasoned breadcrumbs evenly over the shells. Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted, golden, and bubbly.
  7. Serve: Remove from oven and garnish with extra parmesan cheese and fresh parsley or thyme. Serve immediately while hot and enjoy the rich, comforting flavors.

Notes

  • Be patient with caramelizing onions; low and slow cooking develops deep flavor.
  • Use an oven-safe skillet to avoid transferring the sauce and shells to another dish for baking.
  • Feel free to substitute vegetable broth for a vegetarian or vegan variation, adjusting the cheese selection as preferred.
  • Seasoned breadcrumbs add crunch and flavor but can be omitted for a gluten-free version.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated covered in a moderate oven.

Find it online: https://stoveandlove.com/french-onion-stuffed-shells-recipe/