Description
French Onion Stuffed Shells combine rich caramelized onions with creamy ricotta and melted cheeses stuffed into jumbo pasta shells, all baked in a savory French onion-inspired sauce. This comforting, cheesy casserole is perfect for a flavorful dinner that all the family will enjoy.
Ingredients
Units
Scale
Caramelized Onion Base
- 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 & 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 garnish
Instructions
- Caramelize the Onions: Heat the butter in a large oven-safe skillet over medium heat. Add the sliced onions, sprinkle with kosher salt, pepper, and dried thyme, seasoning each layer as you go. Stir often and cook for about 30 minutes, reducing heat if necessary to prevent burning, until onions are deeply golden and caramelized. Stir in the minced garlic at the end, then turn off the heat but leave the onions in the pan.
- Cook the Pasta Shells: Meanwhile, 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 and transfer the shells to a baking sheet or plate, spreading them out to cool slightly and prevent sticking.
- Prepare the Cheese Filling: In a medium bowl, combine ricotta cheese, egg, grated gruyere, parmesan cheese, and season with salt, pepper, and dried thyme. Fold in half of the caramelized onions reserved from the skillet to create a flavorful filling.
- Stuff the Shells: Spoon the ricotta and onion filling into each cooked shell, filling them generously without overflowing.
- Make the French Onion Sauce: Place the skillet with the remaining caramelized onions back on medium-low heat. Sprinkle the flour over the onions and cook for 1 to 2 minutes to form a roux. Gradually whisk in the stock, stirring continuously, and cook for 2 to 3 minutes until the sauce thickens slightly. Stir in the cream, then remove from heat.
- Assemble and Bake: Arrange the stuffed shells open side up in the skillet over the sauce. Sprinkle the mozzarella cheese and seasoned breadcrumbs evenly on top. Transfer the skillet to the preheated oven at 400°F (200°C) and bake for 20 to 25 minutes, until the topping is golden brown and bubbly.
- Serve: Remove from oven, sprinkle with extra parmesan and fresh herbs like parsley or thyme for garnish. Serve immediately while hot and cheesy.
Notes
- Be patient when caramelizing onions; low and slow yields the best deep flavor.
- Use an oven-safe skillet to avoid extra dishes and simplify assembly.
- Choose your stock based on dietary preferences—vegetable stock keeps it vegetarian.
- For a crispier topping, broil for 1-2 minutes at the end of baking if desired.
- Leftovers can be refrigerated for 2-3 days and reheated in the oven for best texture retention.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 95 mg
