French Onion Stuffed Shells recipe
Elevate your comfort food game with these French Onion Stuffed Shells. This dish combines the deep, rich flavors of caramelized onions with the creamy indulgence of ricotta and Gruyère. It’s a decadent twist on classic stuffed pasta that’s sure to impress.
Each shell is filled with a velvety blend of ricotta, caramelized onions, and cheese, creating a perfect balance of savory and creamy. The rich beef broth and wine sauce tie it all together, adding a depth of flavor that’s simply irresistible.
Finished with a golden, crunchy panko topping, these shells bake to bubbly perfection. Perfect for cozy family dinners or entertaining guests, this recipe delivers gourmet flavor with a comforting touch.
French Onion Stuffed Shells: Key Ingredients
Caramelized Yellow Onions
The heart of this dish, these deeply caramelized onions bring a rich, sweet complexity, blending beautifully with the creamy filling and savory sauce. Their flavor is the perfect balance of sweetness and umami.
Gruyère Cheese
This nutty, melty cheese adds a luxurious creaminess to the ricotta filling and a golden finish when baked. Its bold flavor pairs perfectly with the caramelized onions, adding depth to every bite.
Ricotta Cheese
Smooth and creamy, ricotta forms the base of the filling, adding a velvety texture that balances the rich flavors of the Gruyère and onions. It makes the stuffed shells irresistibly tender.
Jumbo Pasta Shells
The perfect vehicle for the rich, cheesy filling. These pasta shells create the ideal bite-sized portions, each holding a delicious blend of creamy and savory elements.
Dry Red Wine
This rich, robust wine deglazes the pan, capturing every bit of caramelized onion goodness. It infuses the sauce with a subtle acidity that cuts through the richness of the dish, balancing the flavors perfectly.
Fresh Thyme
This herb brings an earthy, aromatic note that enhances the savory profile of the dish. It ties together the creamy cheese, onions, and wine, adding a fresh, fragrant finish to every bite.
French Onion Stuffed Shells: A Cozy Twist on a Classic
Recipe Tips:
1. Perfecting Caramelized Onions
Achieving deeply caramelized onions is key to this recipe’s rich flavor. Cook them slowly over medium-low heat, stirring occasionally to prevent burning. This process can take up to 30 minutes but adds a sweet, complex depth that makes the dish truly special. If they begin to brown too quickly, add a splash of water to the skillet to deglaze the pan and slow the cooking process.
2. Cook the Shells Al Dente
To ensure that the shells maintain their shape and hold the filling well, cook them until they are just al dente. This means slightly firm to the bite, as they will continue to cook while baking. Overcooked shells can become too soft and difficult to fill, so be sure to follow the package instructions closely and immediately toss the drained shells with a drizzle of olive oil to prevent sticking.
3. Balance the Cheese and Seasoning
With a combination of Gruyère, Parmesan, and ricotta, this recipe is rich and creamy. Be sure to season the ricotta mixture with salt, pepper, and fresh thyme for a balanced filling. Gruyère offers a nutty depth, while Parmesan adds a savory kick. By blending these flavors, you’ll get a harmonious filling that complements the sweet caramelized onions.
What to Serve with French Onion Stuffed Shells:
1. Fresh Arugula Salad
A simple arugula salad with a lemon vinaigrette is a great pairing. The peppery bite of arugula and the citrusy dressing cut through the richness of the cheese and onions, providing a refreshing contrast. Toss in some thinly sliced pears or apples for a hint of sweetness that complements the caramelized onions.
2. Crusty Baguette
Serve alongside slices of warm, crusty baguette to soak up every bit of the delicious sauce. The crispy exterior and soft interior of the bread make it perfect for mopping up the beef broth and wine-infused onions. It’s an easy addition that makes the meal feel more complete.
3. Roasted Asparagus
Roasted asparagus spears with a sprinkle of Parmesan and a drizzle of olive oil are a wonderful, light side dish. The subtle earthy flavor of asparagus pairs well with the creamy shells, while the slight crunch adds a nice textural contrast to the soft pasta.
FAQ:
1. Can I make French Onion Stuffed Shells ahead of time?
Yes, you can assemble the stuffed shells and cover them with the sauce up to 24 hours in advance. Store the prepared dish in the refrigerator, covered with foil. When ready to bake, add a few extra minutes to the baking time to ensure the center is heated through.
2. Can I substitute the red wine in the recipe?
If you prefer to skip the alcohol, you can use additional beef broth or a splash of balsamic vinegar for a touch of acidity. The flavor won’t be as complex as using wine, but it will still add depth to the caramelized onions and sauce.
3. What type of pasta shells should I use?
Jumbo pasta shells work best for this recipe as they are large enough to hold a generous amount of filling. Look for shells that maintain their shape after cooking, as this makes them easier to stuff without tearing.
4. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the shells with foil and warm them in a 350°F oven until heated through, about 15-20 minutes. This method helps to maintain the creamy texture of the filling.
French Onion Stuffed Shells
Ingredients
- Cooking spray
- 6 oz. jumbo pasta shells approximately 20
- 3 Tbsp. unsalted butter
- 4 large yellow onions thinly sliced
- 1 Tbsp. extra-virgin olive oil plus more for drizzling
- Kosher salt
- 3 cloves garlic finely chopped
- 1/2 c. dry red wine
- 1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme plus additional for garnish
- 1 large egg
- 1 1/2 c. whole milk ricotta
- 1 1/2 c. shredded Gruyère cheese divided
- 3/4 c. finely grated Parmesan divided
- Freshly ground black pepper
- 1 Tbsp. all-purpose flour
- 1 c. low-sodium beef broth
- 1/4 c. panko bread crumbs
Instructions
- Preheat your oven to 375°F, placing a rack in the center position. Lightly coat a 13″ x 9″ baking dish with cooking spray. In a large skillet over medium heat, melt the butter. Add the sliced onions and season with 1 teaspoon of salt. Lower the heat to medium-low and cook, stirring occasionally, ensuring the onions do not burn by reducing heat further or adding a splash of water if necessary. Continue until the onions are deeply caramelized, about 30 minutes.
- Step 2:
- While the onions cook, bring a large pot of salted water to a boil. Cook the pasta shells until they are al dente, following the instructions on the package. Drain the shells, then return them to the pot. Drizzle with a bit of olive oil and gently toss to prevent sticking.
- Step 3:
- Add the red wine to the caramelized onions in the skillet. Increase the heat to medium-high, scraping up any browned bits from the bottom. Stir in the garlic and thyme, cooking until the liquid reduces, about 1 to 2 minutes.
- Step 4:
- In a mixing bowl, whisk together the egg, ricotta, 1 cup of shredded Gruyère, and 1/2 cup of grated Parmesan. Season with salt and black pepper to taste. Gently fold in half of the caramelized onions, blending well.
- Step 5:
- Carefully spoon a few tablespoons of the ricotta mixture into each shell, then arrange the filled shells in neat rows within the prepared baking dish.
- Step 6:
- Sprinkle the flour over the remaining caramelized onions in the skillet. Stir constantly over medium-low heat until the flour becomes fragrant and pasty, roughly 1 minute. Gradually pour in the beef broth, stirring continuously until the mixture reaches a boil and slightly thickens, approximately 5 minutes.
- Step 7:
- Pour the onion sauce over the stuffed shells, ensuring the onions are evenly distributed. In a separate bowl, combine the panko bread crumbs, the remaining 1/2 cup of shredded Gruyère, and 1 tablespoon of olive oil. Evenly sprinkle this mixture over the shells.
- Step 8:
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes or until the bread crumbs are golden and the cheese has melted. Allow the dish to rest for 5 to 10 minutes before serving. Garnish with additional thyme if desired.
