French onion stuffed shells are the perfect comfort food today!
These stuffed shells are savory, slightly sweet, warm, cheesy and cozy — exactly what you want on a cold winter day.
It’s been comfort-food season over here: snow outside, cold weather, time at home — all the reasons to make comforting, delicious meals. What began as sun-dried tomato gnocchi evolved into this indulgent, cozy bake.
And no, my love of all things French onion didn’t go anywhere.
There’s a good reason for that obsession.
Enter: French onion stuffed shells.
Oh my word.
This version captures everything you love about French onion soup — slow-caramelized onions, nutty Gruyère and a rich, savory sauce — but tucked into tender jumbo pasta shells. I didn’t add sweet potatoes, chicken or spinach this time; these shells are pure French onion comfort.
Slow-caramelized onions, grated Gruyère, soft pasta shells, ricotta and Parmesan come together with a quick French onion pan sauce that acts like the soup component of the dish.
Here’s how it comes together.
The filling is a classic ricotta mixture, but generously studded with caramelized onions. Each shell gets filled, then nests in a silky caramelized onion sauce in the pan. The whole pan is topped with mozzarella, extra Parmesan and seasoned breadcrumbs, then baked until golden, bubbly and melty.
Pretty easy and wildly satisfying.
These are different from typical stuffed shells and worth every minute of effort. They’re a simpler, less time-intensive relative of French onion chicken lasagna rollups, but just as comforting. You can prep parts ahead of time, and leftovers reheat beautifully.
I’ll wait while you make a pan of these. xo
French Onion Stuffed Shells
French Onion Stuffed Shells
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Ingredients
- 4 sweet onions, thinly sliced
- 4 tablespoons unsalted butter
- kosher salt and pepper
- ½ teaspoon dried thyme
- 2 garlic cloves, minced
- 8 ounces jumbo pasta shells, about 20 shells
- 2 cups ricotta cheese
- 1 large egg
- 1 cup grated gruyere cheese
- ¼ cup grated parmesan cheese, plus more for topping
- 1 tablespoon flour
- 1 ½ cups beef or vegetable stock
- ⅓ cup cream
- 1 cup grated mozzarella cheese, for topping
- ¼ cup seasoned breadcrumbs, for topping
- fresh parsley or thyme for topping
Instructions
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Heat the butter in a large oven-safe skillet over medium heat. Add the sliced onions with a pinch of salt, pepper and thyme. Cook, stirring often, until the onions are deeply caramelized, about 30 minutes. Reduce the heat if they begin to brown too quickly. Stir in the minced garlic at the end, then remove from heat and leave the onions in the pan.
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While the onions cook, bring a pot of salted water to a boil and cook the jumbo shells according to package directions. Drain and spread the shells on a baking sheet or plate to cool slightly.
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Preheat the oven to 400°F (200°C).
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In a bowl, combine ricotta, egg, grated Gruyère, grated Parmesan and a pinch of salt, pepper and dried thyme. Fold half of the caramelized onions into the ricotta mixture — that is your filling.
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Stuff each cooled shell with the ricotta-onion filling, filling generously but not overflowing.
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Return the skillet with the remaining onions to medium-low heat. Sprinkle in the flour and cook 1 to 2 minutes. Gradually pour in the stock while stirring; simmer 2 to 3 minutes until slightly thickened. Stir in the cream, then remove from heat. Place the filled shells, open side up, into the onion sauce. Top with mozzarella and breadcrumbs.
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Bake for 20 to 25 minutes, until the cheese is melted and the top is golden. Serve immediately with extra Parmesan and fresh parsley or thyme.
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