Description

French Onion Stuffed Shells are the ultimate comfort food mash-up, combining the rich flavors of French onion soup with cheesy baked pasta. Filled with creamy ricotta, sweet caramelized onions, and topped with nutty Gruyère, Parmesan, and a crispy panko crust, this cozy dish is perfect for family dinners, entertaining, or meal prep.

Ingredients

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 cheese, divided

3/4 cup finely grated Parmesan cheese, divided

Freshly ground black pepper

1 tablespoon all-purpose flour

1 cup low-sodium beef broth

1/4 cup panko bread crumbs

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Instructions

Preheat oven to 375°F (190°C) and grease a 13×9-inch baking dish with cooking spray.
In a skillet, melt butter over medium heat. 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.
Meanwhile, cook pasta shells in salted boiling water until al dente. Drain, drizzle with olive oil, and set aside.
Increase skillet heat to medium-high, add wine to caramelized onions, and scrape up browned bits. 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 the caramelized onions.
Stuff each shell with ricotta mixture and arrange in the prepared dish.
Sprinkle flour over the remaining onions in the skillet. Cook 1 minute. Stir in broth and simmer until thickened, about 5 minutes. Pour sauce over shells.
In a bowl, mix panko, remaining 1/2 cup Gruyère, 1 tablespoon olive oil, and 1/4 cup Parmesan. Sprinkle over shells.
Cover dish with foil and bake 20 minutes. Uncover and bake another 10 minutes, until golden and bubbly. Let cool 5–10 minutes before topping with thyme and serving.

Notes

Assemble the dish up to 24 hours ahead and refrigerate before baking.
Vegetarian version: swap beef broth for vegetable broth.
Use caramelized onions made up to 3 days in advance.
Substitute Gruyère with mozzarella, fontina, or Swiss cheese.
Add sautéed mushrooms for extra depth.
Freeze before baking for up to 2 months; thaw before baking.

Prep Time: 25 mins
Cook Time: 55 mins
Category: Main Dish
Method: Baking
Cuisine: French-Inspired

Nutrition

Serving Size: 1 portion (about 1/6 of recipe)
Calories: 430
Sugar: 7g
Sodium: 640mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 19g
Cholesterol: 90mg