Description

Hey spoon-wielders! Craving that soul-warming comfort of French onion soup—but with the coziness turned all the way up? These stuffed shells take all the magic of slow-cooked onions and rich Gruyère, then wrap them in tender pasta and bake them into golden, bubbling perfection. It’s elegant meets easy, and trust me—this dish hugs you back. Whether it’s date night, Sunday dinner, or just a cold-day craving, this French Onion fantasy belongs on your table.

Ingredients

Scale

8 sweet onions, thinly sliced
8 tbsp unsalted butter
1 tsp dried thyme
Kosher salt & pepper
4 garlic cloves, minced
16 oz jumbo pasta shells
4 cups ricotta
2 eggs
2 cups grated Gruyère
½ cup grated Parmesan (plus more for topping)
2 tbsp flour
3 cups stock (beef or veggie)
⅔ cup cream
2 cups grated mozzarella
½ cup seasoned breadcrumbs
Fresh parsley or thyme for garnish

Instructions

Caramelize: Cook onions in butter with salt, pepper, and thyme on med-low for 30–40 mins. Add garlic at the end. Reserve half for filling.
Boil Pasta: Cook shells 2 mins shy of package directions. Rinse with olive oil and lay flat.
Make Filling: Mix ricotta, eggs, Gruyère, Parmesan, and reserved onions.
Stuff Shells: Fill shells generously and arrange in a greased 9×13” baking dish.
Make Sauce: In same pan, add flour. Whisk 1 min. Slowly add stock and cream. Simmer 5 mins. Pour over shells.
Bake: Top with mozzarella, breadcrumbs, and extra Parmesan. Bake at 375°F (190°C) for 25–30 mins until bubbly and golden.

Notes

Meaty? Add bacon or shredded chicken.
Veggie? Stir mushrooms or spinach into onions.
Gluten-free? Use GF shells and swap flour + breadcrumbs.
Lighter? Try cottage cheese and milk instead of ricotta and cream.

Prep Time: 30 mins
Cook Time: 45 mins

Nutrition

Calories: 520 kcal per serving
Fat: 32g
Carbohydrates: 35g
Protein: 26g