French Onion Stuffed Shells
User Reviews
5
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Prep Time
45 mins
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Cook Time
25 mins
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Total Time
1 hr 5 mins
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
French Onion Stuffed Shells
Description
The dish begins by slow-cooking thinly sliced sweet onions in butter with seasoning until deeply caramelized, bringing out their natural sweetness. The onions are combined with ricotta, egg, gruyere, parmesan, and thyme, forming a flavorful filling. Jumbo pasta shells are cooked and filled generously with this mixture.
The creamy filling contrasts with the tender pasta shells and the rich sauce made from chicken stock and cream. The assembled shells bake with mozzarella, parmesan, and a breadcrumb topping for a golden finish. The method requires careful attention to onion caramelization for depth of flavor and layering of cheeses for a balanced creamy texture.
This dish serves well as a main course or a hearty vegetarian meal when made with vegetable stock. It pairs with simple salads or steamed vegetables for balance.
Ingredients
- 4 onion thinly sliced, sweet
- 4 tablespoons butter unsalted
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon thyme dried
- 2 garlic minced, cloves
- 8 ounces pasta shells you need about 20 shells, jumbo
- 2 cups ricotta cheese
- 1 egg large
- 1 cup gruyere cheese grated
- ¼ cup Parmesan Cheese plus more for topping, grated
- 1 tablespoon flour
- 1 ½ cups chicken beef or vegetable stock
- ⅓ cup cream
- 1 cup mozzarella cheese for topping, grated
- ¼ cup seasoned breadcrumbs for topping
- parsley or thyme, fresh, for topping
Instructions
- Heat the butter in a large oven-safe skillet over medium heat. Stir in the onions with a pinch of salt, pepper and thyme. It’s important to season each layer of cooking here! Cook, stirring often, until the onions caramelize, about 30 minutes. Be sure to watch them closely so they don’t burn! Turn down the heat if needed and continue to stir. Once caramelized, stir in the garlic. Turn off the heat once finished, but leave them in the pan.
- While the onions are cooking, bring a pot of salted water to a boil and cook the pasta shells according to the directions. Once cooked, drain them and place them on a baking sheet or plate to cool.
- Preheat the oven to 400 degrees F.
- In a bowl, stir together the ricotta cheese, egg, gruyere cheese, parmesan cheese and a pinch of salt, pepper and dried thyme. Take half of the caramelized onions from the pan and stir them into the ricotta mixture. This is your filling!
- Fill each shell with the filling, stuffing it full but not overflowing.
- Turn the heat to medium-low under the remaining onions in the pan. Stir in the tablespoon of flour and cook for 1 to 2 minutes. Slowly stream in the stock while stirring. Cook for 2 to 3 minutes - the mixture will thicken a bit. Stir in the cream. Turn off the heat and place the shells open-side up in the french onion sauce. Top with the mozzarella cheese and breadcrumbs.
- Bake for 20 to 25 minutes, until golden and bubbly. Serve immediately with extra parmesan and fresh herbs on top.
User Reviews
Overall Rating
5
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