Description
Delight in the rich, comforting flavors of French Onion Stuffed Shells—jumbo pasta shells filled with a creamy ricotta and Gruyère cheese mixture combined with sweet caramelized onions, baked in a luscious onion-infused creamy sauce topped with mozzarella, parmesan, and seasoned breadcrumbs.
Ingredients
Scale
- 4 sweet onions, thinly sliced
- Kosher salt and pepper, to taste
- ½ teaspoon dried thyme
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 8 ounces jumbo pasta shells (about 20 shells)
- 2 cups ricotta cheese
- 1 large egg
- 1 cup grated Gruyère cheese
- ¼ cup grated Parmesan cheese (plus more for topping)
- Salt and pepper, to taste
- ½ teaspoon dried thyme (from filling mixture)
- 1 tablespoon flour
- 1½ cups chicken stock (or beef/vegetable stock)
- ⅓ cup cream
- 1 cup grated mozzarella cheese (for topping)
- ¼ cup seasoned breadcrumbs (for topping)
- Fresh parsley or thyme for garnish
Instructions
- Heat butter in a large oven-safe skillet over medium heat. Add the thinly sliced onions, kosher salt, pepper, and dried thyme. Cook the onions slowly for about 30 minutes, stirring often, until they are deeply caramelized and golden brown. Stir in the minced garlic and turn off the heat to let the flavors meld.
- While the onions are cooking, bring a pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells and spread them out on a baking sheet to cool and prevent sticking.
- Set your oven to 400°F (200°C) to prepare for baking the stuffed shells later.
- In a mixing bowl, combine ricotta cheese, the large egg, grated Gruyère, grated Parmesan, salt, pepper, and dried thyme. Fold in half of the caramelized onions to infuse the filling with rich onion flavor.
- Using a spoon, fill each cooked pasta shell generously with the ricotta and onion cheese mixture, ensuring each shell is well packed for maximum flavor.
- Return the remaining caramelized onions to the skillet and heat them gently. Sprinkle the flour over the onions and cook, stirring, for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken stock while stirring continuously, cooking until the sauce thickens. Finish the sauce by stirring in the cream for a luscious texture.
- Carefully nestle the filled pasta shells into the thickened onion sauce in the skillet, arranging them with the open filled side facing up. Sprinkle the top evenly with grated mozzarella cheese and the seasoned breadcrumbs for a crunchy topping.
- Place the skillet in the preheated oven and bake the shells for 20-25 minutes until the cheese is melted, bubbly, and the breadcrumbs are golden brown.
- Remove from the oven and garnish with extra grated Parmesan cheese and fresh parsley or thyme. Serve hot for a comforting, elegant meal.
Notes
- This dish is great for a cozy dinner.
- Leftovers can be stored in the fridge for up to 3 days.
- Feel free to substitute the cheese based on your preference.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg