There’s something magical about the rich, savory aroma of caramelized onions sizzling away on the stovetop. It takes me back to chilly evenings spent in my grandmother’s kitchen, where the air was thick with the promise of comfort food.
French Onion Stuffed Shells blend that nostalgic essence with an irresistible twist, offering a delightful bite of creamy cheese and tender pasta infused with the warm, earthy flavors of French onion soup.
This recipe has recently gained traction, and it’s no wonder why: it’s a beautiful combination of hearty and comforting, yet surprisingly easy to make.
Whether you’re looking for a cozy weeknight dinner or a dish to impress at your next gathering, these stuffed shells deliver. Each bite bursts with flavor, showcasing a lovely blend of melted Gruyère and rich beef broth that will leave your taste buds dancing.
Why I Love This Recipe
- Family Tradition: Making these stuffed shells feels like a warm hug, reminiscent of those family dinners where everyone gathered around the table to share stories.
- Comfort Food Heaven: They blend all my favorite aspects of comfort food, making them perfect for chilly nights or cozy gatherings.
- Versatile and Adaptable: I often switch up the cheeses or add different herbs based on what I have on hand, keeping things fresh and exciting.
- Crowd-Pleaser: Whether you’re feeding a family or hosting friends, these shells are always a hit, sparking conversations and smiles.
- Wholesome Indulgence: They remind me that comfort food can be both delicious and nourishing without sacrificing flavor.
French Onion Stuffed Shells Recipe
Equipment
- Large oven-safe skillet
- Wooden Spoon
- Large Pot
- Colander
- Baking sheet
- Mixing Bowl
- Whisk
- Oven (preheated to 400°F)
- Spoon
Ingredients
- 4 sweet onions thinly sliced
- kosher salt and pepper
- ½ teaspoon dried thyme
- 8 ounces jumbo pasta shells you need about 20 shells
- 2 cups ricotta cheese
- 2 garlic cloves minces
- 4 tablespoons unsalted butter
- 1 large egg
- 1 cup grated gruyere cheese
- ¼ cup grated parmesan cheese plus more for topping
- 1 tablespoon flour
- ¼ cup seasoned breadcrumbs for topping
- 1 ½ cups chicken beef or vegetable stock
- ⅓ cup cream
- 1 cup grated mozzarella cheese for topping
- fresh parsley or thyme for topping
Instructions
- Heat butter in a large oven-safe skillet over medium heat. Add onions, salt, pepper, and thyme. Cook for about 30 minutes, stirring often, until caramelized. Stir in garlic and turn off the heat.
- While onions cook, boil pasta shells in salted water according to package directions. Drain and let them cool on a baking sheet.
- Preheat oven to 400°F.
- In a bowl, mix ricotta, egg, Gruyère, parmesan, salt, pepper, and thyme. Add half of the caramelized onions and stir to combine.
- Fill each shell with the ricotta mixture.
- Heat the remaining onions in the skillet, stir in flour, and cook for 1-2 minutes. Gradually add stock and cook until thickened. Stir in cream.
- Place filled shells in the onion sauce, open-side up. Top with mozzarella and breadcrumbs.
- Bake for 20-25 minutes until golden and bubbly. Serve with extra parmesan and fresh herbs.
