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French Onion Stuffed Shells

These French Onion Stuffed Shells combine the rich, savory flavor of caramelized onions with a creamy ricotta and Gruyère filling baked inside tender jumbo pasta shells. The shells are layered in a silky beef broth sauce, topped with melted cheese, and finished with crispy fried onions or buttery breadcrumbs for a golden crunch.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 box (12 oz) jumbo pasta shells
  • 3 large yellow onions thinly sliced
  • 3 tbsp butter
  • 1 tsp sugar
  • 2 cloves garlic
  • 1 tsp thyme
  • 15 oz Ricotta cheese
  • 1 egg
  • 1 cup shredded Gruyère or Swiss
  • ½ cup Parmesan
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp flour
  • ¼ cup heavy cream
  • 1 cup crispy fried onions or ½ cup breadcrumbs tossed in 1 tbsp melted butter

Equipment

  • Large pot
  • Large skillet
  • Mixing Bowl
  • Wooden spoon or spatula
  • Whisk
  • 9x13 baking dish
  • Measuring cups & spoons
  • Aluminum Foil

Method
 

  1. Melt butter in a skillet over medium heat. Add onions and sugar. Cook for 20–25 minutes until jammy and dark gold. Add garlic and thyme for the last 2 minutes. Divide onions into two piles.
  2. Boil shells for 2 minutes less than the package says (so if it says 9 minutes, do 7). Drain and rinse.
  3. Combine Ricotta, egg, half of the onions, Parmesan, and 1/2 cup of Gruyère.
  4. In the onion skillet, whisk flour into the remaining onions. Slowly add beef broth and Worcestershire. Simmer until thickened, then stir in heavy cream.
  5. Spread 1/2 cup of sauce in a 9x13 dish. Stuff shells with the ricotta mix and line them up. Pour remaining sauce over the top and sprinkle with the rest of the Gruyère.
  6. Cover with foil and bake at 375°F (190°C) for 15 minutes.
  7. Remove foil. Sprinkle your crispy fried onions (or buttered breadcrumbs) over the top.
  8. Bake uncovered for another 5–10 minutes until the topping is toasted and the cheese is bubbling.