Delight in this easy recipe for French onion stuffed shells, a cheesy and savory pasta bake.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4-6 servings 1x
Category:Main Course
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
Scale
12 large jumbo pasta shells
1 tablespoon olive oil
1 medium onion, thinly sliced
1 teaspoon sugar
2 cloves garlic, minced
1 cup beef broth
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F.
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sugar, cooking until the onions are caramelized, about 15-20 minutes.
Stir in the minced garlic and cook for an additional minute.
Pour in the beef broth and let it simmer for 5 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, dried thyme, salt, and pepper. Stir in the cooled onion mixture until well combined.
Spread a thin layer of the remaining beef broth mixture on the bottom of a 9×13 inch baking dish.
Stuff each cooked pasta shell with the cheese and onion mixture and place them in the baking dish.
Pour the remaining broth mixture over the stuffed shells and sprinkle the remaining mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
For added flavor, try using a mix of different cheeses like Gruyère or Swiss.
You can also substitute vegetable broth for a vegetarian version.
For a spicy kick, add a pinch of red pepper flakes to the onion mixture.