French Onion Stuffed Shells

French Onion Stuffed Shells combine the rich, caramelized flavors of classic French onion soup with the comfort of cheesy stuffed pasta shells. These jumbo pasta shells are filled with a savory mixture of caramelized onions and creamy cheese, then baked in a flavorful broth until bubbly and golden. The result is a warm, satisfying dish with the depth of French onion soup and the indulgence of a pasta bake. It’s the perfect meal for those who love comforting flavors and hearty, cheesy pasta.

Ingredients:

For the Onions:

• 4 large onions, thinly sliced
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

For the Filling:

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded Gruyère cheese (or Swiss cheese)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

For the Sauce:

• 2 cups beef broth
• 1 tablespoon flour
• 1 tablespoon butter
• 1/4 cup dry white wine (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Caramelize the onions: In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes, until deeply caramelized. Stir in the thyme, balsamic vinegar, salt, and pepper. Set aside.
2. Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
3. Make the filling: In a large mixing bowl, combine the ricotta, Gruyère, mozzarella, Parmesan, garlic powder, salt, and pepper. Fold in half of the caramelized onions.
4. Prepare the sauce: In the same skillet used for the onions, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Slowly add the beef broth and white wine (if using), whisking continuously until smooth. Let the sauce simmer for a few minutes until slightly thickened.
5. Assemble the dish: Preheat the oven to 375°F (190°C). Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish. Stuff each pasta shell with the cheese and onion mixture, and place them in the baking dish. Pour the remaining sauce over the shells and top with the rest of the caramelized onions.
6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the top is golden brown.
7. Serve: Garnish with fresh parsley and serve warm.

These French Onion Stuffed Shells are a decadent, comforting dish that merges the best of French onion soup and cheesy pasta, making them perfect for a cozy night in or an impressive dinner for guests.