French Onion Stuffed Shells bring together the best of two comfort food favorites—classic French onion soup and cheesy baked pasta. With sweet caramelized onions, creamy ricotta filling, nutty Gruyère, and a crispy panko topping, this dish is hearty, indulgent, and perfect for a cozy dinner.

Why You’ll Love This Recipe

Combines the rich flavors of French onion soup with baked pasta
Cheesy, creamy, and savory in every bite
Perfect for dinner parties or a comforting weeknight meal
Can be made ahead and baked when ready to serve
Unique twist on traditional stuffed shells

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

cooking spray
3 tablespoons unsalted butter
4 large yellow onions, thinly sliced
kosher salt
6 ounces jumbo pasta shells (about 20)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/2 cup dry red wine
3 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, plus more for serving
1 large egg
1 1/2 cups whole milk ricotta
1 1/2 cups shredded Gruyère, divided
3/4 cup finely grated Parmesan, divided
freshly ground black pepper
1 tablespoon all-purpose flour
1 cup low-sodium beef broth
1/4 cup panko bread crumbs

Directions

Preheat oven to 375°F and grease a 13×9-inch baking dish with cooking spray.
In a skillet over medium heat, melt butter. Add onions, season with 1 teaspoon salt, and reduce heat to medium-low. Cook, stirring occasionally, until deeply caramelized, about 30 minutes. Add splashes of water if browning too quickly.
While onions cook, boil pasta shells in salted water until al dente. Drain, drizzle with oil, and set aside.
Add wine to caramelized onions, increase heat to medium-high, and scrape browned bits from the skillet. Stir in garlic and thyme, cooking 1–2 minutes until liquid reduces.
In a bowl, combine egg, ricotta, 1 cup Gruyère, and 1/2 cup Parmesan. Season with salt and pepper. Fold in half of the caramelized onions.
Stuff each shell with a few tablespoons of the ricotta mixture and arrange in rows in the prepared dish.
Sprinkle flour over remaining onions in skillet. Cook 1 minute until toasty. Stir in broth and cook until thickened, about 5 minutes. Pour sauce over shells.
Mix panko with remaining 1/2 cup Gruyère, 1 tablespoon oil, and 1/4 cup Parmesan. Sprinkle over shells.
Cover and bake for 20 minutes. Uncover and bake another 10 minutes until golden and bubbly. Let cool 5–10 minutes before topping with thyme and serving.

Servings and timing

Servings: 4 to 6
Prep time: 25 minutes
Cook time: 55 minutes
Total time: 1 hour 20 minutes

Variations

Use mozzarella or fontina in place of Gruyère for a milder flavor.
Substitute vegetable broth for beef broth to make it vegetarian.
Add sautéed mushrooms to the onion mixture for earthy depth.
Try a white wine reduction instead of red for a lighter sauce.
Top with fresh parsley instead of thyme for a different herb profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat covered in the oven at 350°F for 15–20 minutes or until warmed through.
Freeze before baking by assembling the dish, covering tightly, and freezing for up to 2 months. Thaw overnight in the refrigerator before baking.

FAQs

Can I make French Onion Stuffed Shells ahead of time?

Yes, you can assemble the dish up to 24 hours in advance, cover, and refrigerate until ready to bake.

What’s the best pasta to use if I can’t find jumbo shells?

Manicotti tubes or cannelloni can work as substitutes.

Can I use caramelized onions made in advance?

Absolutely. Cook the onions up to 3 days ahead and store them in the fridge until ready to use.

Is there a lighter cheese alternative to Gruyère?

Yes, part-skim mozzarella or Swiss cheese can be used for a lighter version.

Can I omit the wine?

Yes, substitute with extra beef broth or a splash of balsamic vinegar for depth.

How do I prevent the shells from sticking together?

Drizzle cooked shells with olive oil and gently toss after draining.

Can I make this vegetarian?

Yes, just replace the beef broth with vegetable broth.

Can I freeze leftovers?

Yes, baked leftovers can be frozen for up to 2 months. Reheat in the oven directly from frozen at 350°F until hot.

What type of onions work best?

Yellow onions are ideal for caramelizing, but you can also use sweet onions for a milder taste.

Can I add meat to this recipe?

Yes, cooked ground beef or Italian sausage can be added to the ricotta mixture for a heartier dish.

Conclusion

French Onion Stuffed Shells take everything you love about French onion soup and turn it into a cheesy, hearty pasta bake. With caramelized onions, creamy ricotta filling, and a crispy topping, it’s the ultimate comfort food that works for both weeknight dinners and special occasions.